Growing up I was always around good Southern Cooking. My Mimi is a phenomenal Southern Lady who knows her stuff in the kitchen! Not only can she fry up all the good things a southern woman should be able to – hush-puppies, okra, green tomatoes…need I go on? She can also whip up some mean desserts – caramel cake, chocolate pie, red velvet cake, angel food cake, and this list could go on forever! Though, one thing she made every holiday was a batch of Sandies. Sandies are these wonderful pecan cookies that pair perfectly with a cup of coffee. So, when I arrived at my parents house last weekend, I was greeted with a tray of Sandies. However, these delicious treats weren’t vegan. My mission yesterday – to make a batch of these bad girls sans animal products. Success!
2 sticks of Vegan Butter (Earth Balance)
1/3 cup of Powdered Sugar
Granulated Sugar (see directions below)
1 tsp Vanilla
2 cups of All-Purpose Flour
Dash of Salf
3/4 cup of Chopped Pecans
Powdered Sugar for Topping
Cream Butter and Sugar. For sugar, measure out 1/3 cup of Powdered Sugar. Dump into a 1/2 cup measuring cup and top off the difference with Granulated Sugar. Add to Butter and beat for a bit longer until creamy. Add in Vanilla, Flour, and Salt. Mix in Pecans by hand.
Form dough into oblong pieces (I did about 1/2 inch by 1 1/2 inches). Put on ungreased cookie sheet and bake at 375 for 16-18 minutes. Meanwhile, put 1/2 cup of Powdered Sugar in a gallon sized Ziplock Bag. Upon taking cookies out of the oven, place 4-5 Sandies in the bag at a time and coat with powdered sugar. Place on a sheet of Wax Paper and let cool.
If your house is anything like mine, these will be gone in a matter of minutes. My parents and sibling literally ate these up! Yum!
Now the 18 hour journey from Phoenix to Fayetteville begins (well, in about 30 minutes). A night stop in Albuquerque for a bit of shut-eye and then the final 12 hours of the drive tomorrow. Fun stuff. I wonder what interesting sights we’ll see this time?!