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South Texas Pecan Sandies

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“This is from a HEB cookbook. HEB stores are found all over South Texas. I have made these and they are to die for!! (I think so anyway)!! :) Hope you enjoy them as much as I do!!”
READY IN:
35mins
SERVES:
6-8
YIELD:
48 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat over to 350
  2. Combine butter, 1/2 cup powdered sugar and vanilla* in a large bowl and mix with electric mixer for about 3 minutes on high speed until mix is light and fluffy.
  3. Add flour, salt and nuts to the butter mix slowly at low speed until all ingredients are blended.
  4. Divid cookie dough in half. Shape each cookie dough portion into a log, 1 1/2" in diameter. Wrap the logs in plastic wrap and refrigerate for 1 hour or more.
  5. Cut the dough logs into 1/4" slices and place 1/2" apart on an ungreased cookie sheet.
  6. Bake cookies for 15 minutes or until lightly browned on top. Remove cookies from the baking sheet immediately and roll them in the remaining powdered sugar.
  7. Place cookies on a rack to cool before storing in a container.
  8. *I always use Mexican vanilla when baking and it makes a difference.

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