Sandies

Laveina Bearden, FMS

  • 1 cup butter
  • 1/3 cup sugar
  • 2 tsp water
  • 2 tsp vanilla
  • 2 cup sifted flour
  • 1 cup chopped pecans

Cream butter and sugar; add 2 teaspoons water and vanilla. Mix well. Blend in flour and nuts; chill 4 hours. Shape into balls or fingers.

Bake on ungreased cookie sheet at 325° for about 20 minutes. Remove from pan; cool slightly. Roll in confectioners sugar.

Makes about 3 dozen cookies.





Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.