Sherry'S Sandies
Sherry's Sandies are buttery, nutty cookies with a delicate vanilla flavor and a satisfying crunch from chopped pecans. Perfect for holiday treats or afternoon tea, they appeal to cookie lovers seeking a rich, crumbly bite with a hint of sweetness and nuttiness. Easy to prepare and charming to serve.
Ingredients
Instructions
- Cream together the oleo (butter), sugar, water, and vanilla until well blended.
- Gradually mix in the flour and chopped pecans until the dough comes together.
- Chill the dough for 4 hours to firm up.
- Shape the dough into balls or fingers as desired.
- Bake at 325°F (163°C) for 20 minutes until lightly golden.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of oleo. If you don't have pecans, walnuts or almonds can be great substitutes. Make sure to chill the dough thoroughly; this helps prevent the cookies from spreading too much while baking. If you prefer a sweeter version, add an extra tablespoon of sugar. Experiment with a pinch of cinnamon for added warmth.
Serving Suggestions
These cookies are delightful on their own but can also be served alongside a warm cup of tea or coffee. For a more festive touch, pair them with a scoop of vanilla ice cream or serve them on a platter with a refreshing Mandarin Orange Bavarian for a lovely dessert spread. They make a great addition to holiday cookie trays as well.
Storage & Reheating
Store leftover Sherry's Sandies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. To reheat, simply warm them in a preheated oven at 300°F (150°C) for about 5-7 minutes, ensuring they regain their delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Sherry'S Sandies contains roughly 262 calories, with 7g protein, 51g carbohydrates, and 2g fat. It is a good source of iron (17% of the Daily Value), protein (14% of the Daily Value), and dietary fiber (10% 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 margarine instead of oleo?
Yes, margarine can be used as a substitute for oleo in this recipe. However, be aware that the flavor and texture may differ slightly. Choose a high-quality margarine for the best results, and ensure it is softened to room temperature before creaming with the other ingredients.
How do I know when the cookies are done baking?
The cookies are done when they are lightly golden on the edges and firm to the touch. Keep an eye on them during the final minutes of baking, as they can go from perfectly baked to overdone quickly. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack.
Can I make these cookies gluten-free?
Absolutely! You can substitute regular flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum or add it separately to help with the texture. The cookies may have a slightly different taste, but they will still be delicious and satisfying.
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).