I created this recipe for Cranberry Pecan Sandies for my father. He loves the Pecan Sandies that you buy from the grocery store, but I wanted to do something special for him. I started researching recipes for Pecan Sandies and Russian Teacakes (which have a very similar texture). It took three tries to develop the recipe, but I think it was worth the effort. The texture is very similar to a teacake, but they have pecans and cranberries inside and a white chocolate drizzle on top. I delivered some to my father, and since my mother commented that he did not share at all, I am assuming they were a big hit.
- 1 cup of butter at room temperature
- 2 teaspoons vanilla
- 1/2 cup sifted powdered sugar
- 2 cups sifted flour
- 2 tablespoons water
- 1/4 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup chopped cranberries
- 1 cup white chocolate chips melted
- Preheat oven to 325 degrees
- Using an electric mixer, combine the 1 cup of softened butter, 2 teaspoons of vanilla, ½ cup sifted powdered sugar.
- Sift in 2 cups flour – a little at a time. I do this 1/2 cup at a time.
- Add in the ¼ teaspoon salt.
- Add the 2 tablespoons of water.
- Fold in chopped cranberries and chopped pecans.
- Using your hands, roll into 1-inch balls and place on a sprayed cookie sheet.
- Bake for 15 minutes
- Remove and top with melted chocolate chips. Note: to melt chocolate chips, follow the direction on the packaging.
If you like the idea of these, try my Triple Chocolate Chip Cookies