Sandies
November 24th, 2013 by kimly
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:
- I use a stand mixer with a paddle attachment.
- Dough can be chilled overnight or a couple of days but wrap air tight if storing more than overnight.
- Shaping into fingers takes forever. I press into a wax paper lined cookie sheet, chill, then cut into sticks.
- 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.
- Shots may also be known as jimmies or sprinkles – color choice is yours.
Pics will be updated once the sticks are dipped.
Posted in food