Light and Dark Sandies

Makes: 48 cookiesHands-on: 25 minutesTotal: 45 minutesDifficulty: Easy

Makes: 48 cookies


  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 2 tsp. vanilla extract
  • 2 tsp. water
  • 2 cups all-purpose flour
  • 1 cup chopped pecans
  • ½ cup confectioners’ sugar
  • ⅓ cup butter, softened
  • 1 cup confectioners’ sugar
  • ¼ cup chocolate syrup


  • Preheat oven to 325°F.
  • In a large bowl, cream together the butter and granulated sugar until light. Add the vanilla and water, mixing well. Add the flour and again mix well. Stir in the pecans. Shape into small balls. Place on an ungreased baking sheet. Bake for about 20 minutes, or until lightly browned.
  • Remove to a rack and let cool slightly.
  • Meanwhile, make the icing: In a bowl, cream together the butter and half of the confectioners’ sugar. Gradually add as much of the remaining sugar as needed to form a smooth consistency. Stir in the chocolate syrup.
  • Roll the warm cookies in confectioners’ sugar or dip one end of each cookie in thin chocolate icing.