Growing up, my mother would make cookies that my father called pecan sandies. They were delicate, delicious little bites of crumbly, buttery cookie encased in a dusting of powdery confectioners sugar. Mother would make her pecan sandies for family showers or brunches and especially at Christmas.
I’m sure you’ve had this traditional cookie before yourself.
They go by many different names from wedding cookies to tea cookies and everything in between.
When Little Buddy was about three years old, I made them for Christmas. Not sure that he wanted to taste one, he asked, “what did you put in those snow cookies?” His name for them has stuck around our house. This week when we saw a light dusting of snow falling in the south, I decided snow cookies would be a perfect cookie to make.
Here’s how I make them.
- 1 cup butter (2 sticks)
- ½ cup confectioner’s sugar (plus more for rolling baked cookies)
- 2 cups all-purpose flour
- 1 cup pecans
- 1 teaspoon vanilla.
- Preheat oven to 350 degrees
- Cream together butter and sugar with electric mixer.
- Add flour, pecans and vanilla.
- Mix until well-combined.
- Scoop teaspoon of dough and roll between your palms to form a ball.
- Place on parchment lined baking pan.
- Bake 12 minutes, until lightly golden.
- Remove from oven and allow to cool completely.
- Roll in confectioner’s sugar.
No matter what name you use to refer to these heavenly pieces of confection, they are a must make cookie. Quick, easy, and definitely delicious.
Enjoy!
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WOW, these look amazing!!! I’ve always wanted to try making these, now I just might follow your recipe! : ) (and what a cute name for the cookies!)
These are so pretty! Perfect for the holiday season!
They almost look too cute to eat! But they look very delicious!
These are an old family favorite, but I like the new name too. Might have to make a batch to go with that hot chocolate.
these are stunning! i love cookies covered in powder sugar
I think it’s safe to say I’m addicted to your site because this is the fourth recipe I have made of yours in less than 24 hours haha. These are easy, delicious and adorable. I thought they were so good that I did not even sprinkle sugar on top. Robyn, your recipes are magical! Thanks
I just made these again except I doubled the recipe and left out the pecans. After I made the dough I split them into three bowls and added pecans and bourbon to one, almonds and almond extract and orange zest to the second and the third I put mini chic chips and cinnamon. They are all so amazingly delicious! I packaged some up for the dinner I’m going to tomorrow plus some for someone who did me a favor and then of course some for me
thanks Robyn for bringing these simple yet brilliant cookies into my life. I keep thinking up new combinations I’m going to try: lemon poppy, ginger sesame seed, cocoa powder and espresso, orange and craisins, almond and amaretto, coconut with lime and ginger….the possibilities are endless! I think even just leaving them plain or adding a little vanilla bean for extra flavor and some pretty flecks of vanilla bean would be awesome. I do not even hand roll them, I use a cookie scoop and I don’t use any sugar at the end. I’m super lazy. They are truly beautiful and delicious. For anyone who hasn’t tried them, this recipe is a winner!