Pecan Sandies

Course : Cookies
Serves: 4 dozen
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1 cup butter (dont use margarine)
1/3 cup granulated sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pecans
2 tablespoons Powdered sugar

Preparation / Directions:

Cream sugar and butter together. Add water and vanilla extract. Mix well. Add flour and nuts, a little at a time. Mix well. Dough should be stiff. Refrigerate dough for at least 4 hours, but preferably overnight.

Roll teaspoonsful of the dough into the shape of crescents. Bake on ungreased cookie sheet at 375 degrees F for 15 to 20 minutes. Do not over-bake. The bottom edges should just barely be brown. Allow cookies to cool. Remove from baking sheet when cool and roll the cookies in powdered sugar until well coated.

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