Craisin Pecan Sandies Recipes

Steps:

• Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

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.

Steps:

• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.
• Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

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.

Steps:

• Preheat the oven to 350 degrees F.
• Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
• Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
• Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.

Steps:

• Pre-heat oven to 325.
• In a large bowl cream shortening, sugar and salt.
• Add the eggs and beat well.
• Slowly add the flour, baking soda and water.
• Add pecans to the dough and knead with your hands until pecans are well blended.
• Roll the dough into 1 inch balls and place on cookie sheet.
• Press down with a drinking glass.
• Cookies should be about 2 inches round, 1/2 inch thick.
• Bake for 25 minutes or until the edges are golden brown-watch the bottoms.

Steps:

• Preheat oven to 350*.
• Cream Butter and sugars then add eggs and vanilla, set aside.
• Next mix flour, baking soda, baking powder and salt.
• Add dry mix to wet mix and add pecans.
• Drop cookie dough by teaspoon fulls onto a nonstick cookie sheet and bake 6-8 minute depending on your oven.
• Let cookies cool and sprinkle with powdered sugar.

Steps:

• Preheat oven to 350°F.
• Combine bread mix, butter, egg and orange juice. Stir in chopped pecans.
• Roll into 1 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten each cookie with the bottom of a glass, coated with nonstick cooking spray.
• Press a pecan half into each cookie.
• Bake for 12-14 minutes or until lightly browned.
• Cool one minute, then remove to wire racks.
• Whisk glaze ingredients in a small bowl; drizzle over cookies.