The Yankee Chef: Christmas Pecan Sandies

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Christmas Pecan Sandies

Ingredients: 1 cup flour; 1/2 cup butter or margarine, very soft but not melted; 1/2 cup powdered sugar, divided; 1/2 cup crushed pecans; 1/4 cup finely chopped candied fruit; 1/2 teaspoon mint, almond, vanilla or rum extract; 1/4 cup water; 8-10 finely crushed candy canes

Directions: Add flour, butter, 2 tablespoons powdered sugar, pecans, fruit and extract together in a large bowl and mix very well. Divide dough into 10 equal-sized balls. Roll between the palms of your hands and put on a plate. Refrigerate 30 minutes, or until firm and completely cold. Preheat oven to 350 degrees. Transfer to an ungreased baking sheet and bake 12-14 minutes, or until they feel firm to the touch. Remove from oven and cool completely. Meanwhile, in a small bowl, whisk remainder of powdered sugar with water; set aside. Roll each Sandie lightly in the powdered sugar water and then in the crushed candy canes. Allow candies to set for 30 minutes before serving.


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