I wrote this recipe in memory of my Nanny, who continued to buy pecan sandies for her husband Paul, long after he passed away.
She was a huge part of my life, and even though she has been gone over two years, I still miss her every day.
Today I had the privilege of submitting a guest post to Frosting For the Cause. I chose to write in honor of my Nanny. To read her story, click on the photo below.
Nanny’s Pecan Sandie Roll-Outs {adapted from Jamie Border's Family recipe}
1/2 pound butter, softened
1 cup powdered sugar
2 tablespoon milk
2 teaspoons butter- vanilla emulsion
2 1/2 cups flour
1 tsp salt
½ c finely chopped pecans
Cream together butter and powdered sugar. Add the milk and flavoring and mix well. Sift together flour and salt and add a half cupful at a time until well incorporated. Mix in pecans. If the dough is dry, add more milk as needed. Roll out and cut into shapes. Bake on ungreased cookie sheet at 325 for 8-10 minutes.
For the icing, I used glaze because I know Nanny would have preferred it over royal icing.
Since I don't have much experience with glaze, I had to rely on the help of two of my favorite glaze users, Amanda and Pam. Using their recipes as a guide, I put together this icing.
Butter Vanilla Glaze Icing
2 cup Confectioners Sugar (powder sugar)
2 Tablespoon Milk
2 Tablespoon Light Corn Syrup
2 Teaspoons Butter Vanilla Baker’s Emulsion
Mix these together until a thick icing forms {for better instructions check out University of Cookie, Amanda does a video tutorial}
