High-SocieTea
"Where the Art and Elegance of Taking Tea is Treasured"
Sometimes known as "Russian Tea Cakes" or "Mexican Wedding Cookies," old fashioned Pecan Sandies have a long and rich history. They are believe to have originated as a part of Medieval Arab cuisine, which was sumptuous with sugar, then adopted by the Europeans and finally brought to the New World by 16th century explorers. We now enjoy them every day or for special occasions. And, made with Splenda, you can relish them whenever you like without worrying about your waistline.
1 cup (2 sticks) butter,
"Dandy Sandies"
softened
1/4 cup Splenda
2 cups flour
2-1/2 teaspoons vanilla
1 cup pecans, chopped
Preheat oven to 350E.
In a medium bowl with an electric mixer, beat butter and Splenda at medium speed until creamy, about 2 minutes.
Reduce the mixer speed to low and gradually add flour until blended. Stir in vanilla and pecans.
Using a tablespoon mixing spoon, scoop up dough and form into 1" balls. Place on baking sheets about 1" apart. Bake for 20 minutes, remove from oven and cool on wire racks. Makes 42 cookies.
Add a plate of these Pecan Sandies to the rest of your sweet and savory treats on your Afternoon Tea table and serve with a pot of piping hot Bigelow’s Vanilla Almond tea. You and your guests can continue a long tradition of enjoying delicious cookies just like grandma used to make, but without the guilt or the calories.
Calories per serving: 80
