Day 6, 2014: Pecan Sandies

Baked by Dorothy at our Annapolis Royal branch. Dorothy says, "This year I decided to use our eBook collection to find a cookie recipe and selected the book "Better Homes and Gardens Baking." Being a person who loves to keep things simple, I chose these classic 'oldies' as my cookie for today and have made them for the first time ever."

Prep time 35 minutes                                 Chill 2 hours 30 minutes

Bake 12 minutes per batch at 325 F       Makes about 30 cookies, 80 cal. each

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1 cup butter, softened

1/2 cup powdered sugar

1 tablespoon water

1 teaspoon vanilla

2 cups all-purpose flour

1 1/2 cups finely chopped pecans, toasted

1 cup powdered sugar

1. In large mixing bowl beat butter with electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup powdered sugar and beat until combined, scraping sides of bowl occasionally. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixr. Stir in any remaining flour and the pecans. Wrap dough and chill 30 to 60 minutes or until firm enough to shape.

2. Divide dough in half. Shape each portion into a 5 1/2 x 2 1/2-inch log. Wrap logs in plastic wrap and chill for 2 hours or until firm.

3. Preheat oven to 325. Cut logs into 1/4 inch thick slices. Place slices 1 inch apart on ungreased cookie sheets and bake for 12-15 minutes or until bottoms are light brown. Transer to wire racks and let cool.

4. Place the 1 cup powdered sugar on a large plate or pie plate. Add a few cooled cookies at a time, turning to coat with powdered sugar.

 I made the dough last night and baked them this morning. Now I'll have to have one with my coffee just to test them, of course!