Orange Cocoa 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 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.

Steps:

• Preheat oven to 350*.
• In a large bowl, beat the butter, sugar and vanilla until creamy, about 3 minutes. add the cocoa and blend well.add the salt, then gradually add the flour, blending till smooth.
• On a lightly floured surface, roll the dough to about 1/2" thickness.
• Use a cookie cutter to cut out the cookies and transfer them to an ungreased cookie sheet. the scraps can be gathered and rerolled.
• Bake the cookies for about 20 minutes or until just firm.
• Cool slightly on sheet, then transfer them to a wire rack to cool completely.
• GLAZE: In a small saucepan, melt the butter over low heat, stir in cocoa and 1/4 cup of water. Cook over low heat, stirring constantly, until the mixture thickens and becomes smooth. Remove from the heat, and stir in vanilla. Gradually add the sugar, and salt stirring with a whisk until smooth. If need, add more water, 1 tsp at a time to achieve a spreadable consistency.
• To dip the cookies, tip the pan of chocolate toward you and dip about half of each cookie into the glaze.
• Place on a wax paper lined rack until the glaze is set.
• Store the cookies in layer, seperated by waxed paper.
• In tightly covered container in a cool, but not cold place.

Steps:

• Cream to gether butter and sugar until smooth.
• Beat in water and vanilla.
• Stir in the flour and pecans until well blended (I use the mixer).
• Cover dough and chill at least 4 hours (can be chilled over night).
• Preheat oven 325 degrees.
• Shape dough into walnut sized balls or cresents.
• Place 2 inches apart onto cookie sheets.
• Bake for 18 to 20 minutes.
• Roll in powdered sugar while still warm.
• I like to double roll them in the powdered sugar.