Sandies
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 118. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 cup butter
- 2 1/4 cups all-purpose flour
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 cup chopped pecans
- 1 cup sifted powdered sugar
Instructions
- In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add about half of the flour, the sugar, vanilla and 1 tablespoon water. Beat till thoroughly combined. Beat in remaining flour. Stir in pecans.
- Shape into 1-inch balls or 2 1/2-inch fingers or crescents. Place on an ungreased cookie sheet. Bake in a 325° oven about 20 minutes or till bottoms are lightly browned. Cool cookies on a wire rack. Gently shake cooled cookies in a bag with powdered sugar.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Pecan sandies2.jpg" by sweetfixNYC; license: CC BY-SA 2.0 (https://creativecommons.org/licenses/by-sa/2.0); source: https://commons.wikimedia.org/wiki/File:Pecan_sandies2.jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.