Best 7 Surprise Sandies Recipes

SANDIES

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.

PECAN SANDIES

Steps:

• Preheat oven to 350 degrees F.
• Whisk together flours, pecans, cinnamon, and salt. Cream butters and sugar. Add the egg white and continue beating until light and fluffy. Beat in vanilla extract. On low speed, gradually add flour mixture and beat until a dough forms.
• Shape the dough into 3-inch balls, about 1 heaping tablespoon each. Place dough balls 2 inches apart on baking sheets lined with parchment paper. Bake until lightly browned on the bottom, 10 minutes.
• While cookies are still hot, sift confectioners' sugar over the tops. Transfer to a wire rack and cool completely.

PECAN SANDIES

Steps:

• Make Classic Shortbread dough, adding 3/4 cup ground pecans with the flour. Roll into two 1-inch-thick logs and chill 30 minutes. Slice into 1/2-inch-thick rounds and press a pecan into each. Brush the cookies with beaten egg and chill 30 minutes, then bake 12 to 15 minutes at 375 degrees.

SURPRISE SANDIES

Steps:

• Preheat oven to 325 degrees F.
• With mixer, beat butter and sugar until combined. Add water and vanilla; beat well.
• Stir in flour and nuts.
• Shape dough into 2 1/2" circles, using about 1 tablespoon dough for each. Top each with slightly rounded teaspoon of mincemeat.
• Place cookies, seam side down, on ungreased baking sheets. Bake 20 minutes or until bottoms are lightly browned. Cool on wire racks.
• Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated. Store leftovers covered in refrigerator.

SURPRISE PACKAGE COOKIES

Steps:

• Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

PECAN SANDIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

SURPRISE SANDIES

Steps:

• Preheat oven to 325 degrees F.
• With mixer, beat butter and sugar until combined. Add water and vanilla and beat well. Stir in flour and pecans.
• Shape dough into 2 1/2 inch circles, using about 1 tablespoon of dough for each. Top each with a slightly rounded teaspoon of mincemeat. Shape the dough around the mincemeat.
• Place cookies, seam side down, onto ungreased baking sheets. Bake for 20 minutes or until bottoms are lightly browned. Cool on wire racks.
• Place confectioners' sugar in plastic bag. Add cookies, a few at a time, and shake gently until coated.
• Store leftovers covered in refrigerator.