Grandma Johnsons Pecan Sandies Recipes

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees F.
• Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms.
• Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes.
• While cookies are still hot, sift confectioners' sugar over the tops. Transfer to a wire rack and cool completely.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

GRANDMA JOHNSON'S SCONES

Steps:

• In a small bowl, blend the sour cream and baking soda, and set aside.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt. Cut in the butter. Stir the sour cream mixture and egg into the flour mixture until just moistened. Mix in the raisins.
• Turn dough out onto a lightly floured surface, and knead briefly. Roll or pat dough into a 3/4 inch thick round. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet.
• Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees.
• Place pecans on sheet pan and bake for 5 minutes. Remove from oven and place in food processor with 1/4 cup of the flour. Pulse until pecans are finely ground. Pour into large mixing bowl and add remaining dry ingredients. Set aside.
• In large mixing bowl beat the butter until light and creamy, approximately 2 minutes. Add the turbinado sugar and vanilla.
• On low speed, add dry ingredients and mix until dough comes together. DO NOT OVER MIX.
• Using small cookie scoop - form balls and place on parchment lined cookie sheet approximately 2 inches apart.
• Wet 2 fingers with cool water and lightly press balls to just slightly flatten the cookie.
• Bake for 12-14 minutes until edges are lightly brown.
• Cool on cooling rack and store in air tight container (IF they make it that long).

GRANDMA JOHNSON'S PECAN SANDIES

Steps:

• Cream together the butter and 1/4 cup sugar.
• Add the flour, vanilla, water and pecans, mix until well combined.
• Form into rolls about 3/4 inch thick. Cut into pieces about 1 1/2 inches long.
• Bake on ungreased cookie sheets in 300 degree oven for 20 minutes.
• While still hot (as hot as you can still touch) roll in the 2 cups confectioners' sugar.
• Let cool, but do not store in refigerater.