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PrintPecan Sandies
Makes about 4 dozen
These light and crumbly cookies are sometimes called "Mexican Tea Cookies" or "Sables".
- 1 cup (2 sticks) unsalted butter
- 3/4 cup powdered sugar
- 2 teaspoons real vanilla extract
- 2 cups all-purpose flour
- 1 cup very finely ground pecans
- 1 teaspoon salt
- powdered sugar for dredging
Cream together butter and sugar at medium-high speed until light and fluffy. Add vanilla, flour, pecans and salt. Blend well. Gather dough into a ball, press into a flat disc, wrap and refrigerate for several hours or overnight. Preheat oven to 375°F. Scoop and roll dough into small teaspoon-sized balls (about 4 dozen balls) and place on a non-stick baking sheet about an inch apart. Bake for 8–10 minutes until barely golden. Remove, let sit for 1 minute then gently dredge cookies in powdered sugar. Cool completely and recoat.
Nutrition Info
(4 sandies per serving)
Per Serving (58g-wt.): 310 calories (200 from fat), 22g total fat, 10g saturated fat, 2g dietary fiber, 3g protein, 25g carbohydrate, 40mg cholesterol, 200mg sodium