Sandra'S Cookies
Sandra's Cookies are nutty, buttery treats with a touch of cherry, perfect for holiday gatherings or a sweet snack, appealing to cookie lovers and those with a sweet tooth.
Ingredients
Instructions
- Cream margarine and sugar together.
- Add egg yolks and plain flour; mix until combined.
- Refrigerate the dough until firm.
- Form the dough into small balls.
- Roll each ball in slightly beaten egg whites, then in ground pecans.
- Place on a greased cookie sheet.
- Press a piece of candied cherry on top of each cookie.
- Bake at 325° to 350°F for 20 to 25 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with unsalted butter. If you prefer a nut-free version, you can replace ground pecans with finely chopped oats or sunflower seeds. Make sure to chill the dough adequately to avoid spreading during baking. Using a cookie scoop can help achieve uniform ball sizes, ensuring even baking.
Serving Suggestions
These cookies are delightful on their own but can be served alongside a cup of coffee or tea for an afternoon treat. They pair beautifully with Confederate Coffee Cake for a dessert platter. Consider garnishing with a dusting of powdered sugar or a drizzle of chocolate for an elegant touch when serving at gatherings.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the baked cookies by placing them in a single layer in a freezer bag. To reheat, simply warm them in a preheated oven at 300°F for about 5-10 minutes, ensuring they remain soft.
Nutrition & Diet Analysis (per serving)
Each serving of Sandra'S Cookies contains roughly 2412 calories, with 70g protein, 43g carbohydrates, and 223g fat. It is an excellent source of protein (140% of the Daily Value), iron (113% of the Daily Value), and vitamin A (97% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 863mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole eggs instead of just egg yolks?
Using whole eggs may alter the texture of the cookies, making them softer and more cake-like. For best results, stick to the recipe using only egg yolks, which provide richness and help bind the ingredients without adding excess moisture.
What can I use instead of ground pecans?
If you're looking for alternatives to ground pecans, finely chopped almonds or walnuts work well and will still give a pleasing crunch. For nut-free variations, try using ground oats or even crushed graham crackers for a different texture and flavor.
How can I tell when the cookies are done baking?
The cookies are done when they are lightly golden around the edges and firm to the touch. Keep in mind that they will continue to firm up as they cool, so it's better to slightly underbake them if you're unsure. Check them at the lower end of the baking time for optimal results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).