My Mom's Pecan Sandies have a shortbread-like cookie base that is studded with pecans and dusted with powdered sugar. This vintage Christmas cookie recipe is a delicious choice to add to your holiday baking list.
½cuppowdered sugar(plus additional for rolling and sprinkling)
1cupfinely chopped pecans
Use an electric mixer to cream together the butter, sugar, water, and vanilla in a large mixing bowl. Combine the flour and salt in a separate bowl. Add the dry mixture to the wet mixture in increments and mix again for several minutes until the coarse crumb-like mixture comes together into a nice cookie dough consistency. Use a wooden spoon to stir in the pecans. Cover the bowl with plastic wrap and chill for 1 hour.
Preheat oven to 250 degrees F.
Form the chilled dough into 26 to 28 1-inch balls and place about 1- to 2-inches apart on an ungreased baking sheet (you should be able to fit them all on one large baking sheet). Bake 55 to 60 minutes until the bottoms of the cookies are just barely golden brown. Remove from the oven and allow to cool for 5 minutes on baking sheets (or just until cool enough to handle) then transfer to a wire rack to cool completely.
Place about ¼ cup powdered sugar in a small bowl. Roll the cooled cookies in powdered sugar until well coated. For a pretty effect, sprinkle with additional powdered sugar before serving, if desired.
Check on the cookies after they've been baking for 50 to 55 minutes. I have always baked these for the full hour but ovens can vary. When bottoms of cookies are barely golden brown, pull them from the oven and let them cool as instructed.