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Pecan Sandies
July 20, 2006

These are great! They have a yummy, tender, almost flaky texture. I used butter instead of margarine, and canola oil. Mine didn't spread out at all and stayed in pretty much a ball shape; it was probably because of the butter. They're cute though! The dough was very wet right until I added the pecans. It was too squishy to "roll" in sugar, so I sprinkled it on with a spoon, (on some of them) and stuck whole pecans on top of the rest of them. I cut the recipe in half, and used half brown sugar for the white. I also used half whole-wheat pastry flour. Baked for only 8-9 minutes. I used unsalted butter and put in less salt than the recipe states; I could still taste the salt a little too much. So if you use salted butter, you may want to cut way down on the extra salt.

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