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Sandies
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| Artist: |
_ |
| Categories: |
Cookies & Bars, Desserts |
| Yield: |
36 |
| Rating: |
0 |
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Ingredients:
| 1
| cup | Butter or margarine, soft | | 1/2
| cup | Sifted confectioners' sugar | | 2
| tsp | Vanilla | | 2
| cup | Sifted all-purpose flour | | 1/2
| tsp | Salt | | 1
| cup | Quaker Oats, uncooked | | | -- (quick or old-fashioned) | | 1/2
| cup | Chopped pecans | | | Confectioners' sugar |
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Procedures:
| 1 | Beat butter until creamy. | | 2 | Gradually add sugar, beating until fluffy. | | 3 | Blend in vanilla. | | 4 | Sift together flour and salt. | | 5 | Add to creamed mixture; blend well. | | 6 | Stir in oats and pecans. | | 7 | Shape to form crescents, balls or logs. | | 8 | Place on ungreased cooky sheets. | | 9 | Bake in preheated slow oven (325°F). | | 10 | About 30 minutes. | | 11 | While warm, sift confectioners" sugar generously over cookies. |
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