Pecan Sandies are the second test cookie I wanted to try for the holidays. My mom gave me a cut out of this recipe but she can't remember where she got it from. I love pecans so I wanted to give this one a try. These cookies are cheap and easy to make (.3 per cookie!). They do require a bit of cooking time so make sure to keep that in mind. The good part is that you can keep the dough in the freezer for up to two months.Ingredients: Serves 84/cookies
1/3 cup finely chopped pecans (after roasting)
1 cup butter softened
1/2 cup sugar
2 1/2 cups flour
1 tsp. vanilla extract
Method:
- Preheat oven to 350, bake pecans in a single layer for about five minutes, until fragment.
- Beat butter and sugar at medium speed.
- Gradually add flour beating until just blended.
- Stir in pecans and vanilla.
- Divide dough in half and shape into two logs. (about 1 1/4 inch thick)
- Wrap in parchment paper and refrigerate for about 1-2 hours.
- Preheat oven to 325. Cut logs to 1/4 inch rounds and place 1/2 inch apart on parchment paper lined baking sheets.
- Bake 325 for 20 minutes.
Cost: $2.50 total, $.03 per cookie/serving
Time: 20 minutes active, 3 hours inactive
Nutrition Facts: Amount Per Serving
Calories 44.1
Total Fat 2.6 gSaturated Fat 1.4 gPolyunsaturated Fat 0.2 gMonounsaturated Fat 0.8 gCholesterol 5.9 mgSodium 0.3 mgPotassium 6.0 mgTotal Carbohydrate 5.0 gDietary Fiber 0.2 gSugars 1.2 gProtein 0.3 g
Weight Watcher Points: 1 point per cookie/serving