Sandies

From the Kitchen of Debbie Sandberg

1 C. butter or margarine
1/3 C. sugar
2t water
2t vanilla
2 C. flour
1 C. chopped nuts (walnuts or pecans) – fairly fine

preheat oven to 325°

Cream butter and sugar; add water and vanilla; mix well. Add flour and nuts. Chill dough at least 3-4 hours. Shape into fingers. Bake on ungreased cookie sheet in slow oven about 20 minutes. Cool.

Melt 6oz semi-sweet chocolate pieces with 1T Crisco. Dip end in melted chocolate then in chopped nuts, shots or coconut.

kimly’s notes:

1. I use a stand mixer with a paddle attachment.
2. Dough can be chilled overnight or a couple of days but wrap air tight if storing more than overnight.
3. Shaping into fingers takes forever. I press into a wax paper lined cookie sheet, chill, then cut into sticks.
4. I dip some in semi-sweet, some in milk, some in white (I tend to have all three melted during the holidays) and I omit the crisco. I also use a double boiler to melt chocolate (especially white) but microwaves can be used in a pinch.
5. Shots may also be known as jimmies or sprinkles – color choice is yours.

Pics will be updated once the sticks are dipped.