Seashell 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.

SANDIES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the water and vanilla. Stir in the flour and pecans until well blended. Cover dough and chill for at least four hours.
• Preheat oven to 325 degrees F (165 degrees C). Shape dough into walnut sized balls or crescents. Place 2 inches apart onto unprepared cookie sheets.
• Bake for 18 to 20 minutes in the preheated oven, until golden. Roll in confectioners' sugar while still warm.

PECAN SANDIES

Steps:

• In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.
• Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.
• Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

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.

SEASHELL SANDIES

Steps:

• In a large bowl mix the butter or margarine, confectioners' sugar, brown sugar, egg and vanilla together until light and well combined.
• In a medium bowl combine the flour, ground pecans and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough is formed. Wrap dough in plastic and refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough to 1/4 inch thickness and cut into desired shapes.
• Place cookies on an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 7 to 9 minutes or until light golden brown.

SEASHELL SANDIES

Steps:

• In a large bowl mix the butter or margarine, confectioners' sugar, brown sugar, egg and vanilla together until light and well combined.
• In a medium bowl combine the flour, ground pecans and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough is formed. Wrap dough in plastic and refrigerate for 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Roll chilled dough to 1/4 inch thickness and cut into desired shapes.
• Place cookies on an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 7 to 9 minutes or until light golden brown.