Almond Pecan Sandies

Irma Ramos was the inspiration for these cookies.  Mrs. Ramos was a close family friend with a big heart and gift for baking.  Throughout the years I've tweaked her recipe.  These cookies are my almond pecan version, but they still have the delicate taste that Mrs. Ramos was known for baking.  

Almond Pecan Sandies

Servings: 3 dozen cookies.

1 cup unsalted butter, softened

5 tablespoons confectioners sugar                                                                                                                                                (plus 3 cups for dusting the cookies)

1 Tablespoon vanilla extract

1 Tablespoon almond extract

2 cups all purpose flour

1/2 cup finely chopped almonds

1/2 cup finely chopped pecans

1. Preheat the oven to 350 degrees F.                                                                                                                                                 Line two baking sheets with silicone mats or parchment paper.                                                                                                   Fill a medium size bowl with 3 cups of powdered sugar for dusting the cookies and set aside.

2. In a large bowl, cream the butter and 5 tablespoons of confectioners sugar until smooth.  The longer you cream the butter the lighter and airier the cookies will be.  Add the vanilla and almond extract cream until incorporated.  Slowly add the flour and mix just until the dough forms.  Over beating the flour will make the cookies tough.  Scrape down the sides of the bowl.  Add the almonds and pecans, and mix just until the nuts are well distributed.  

3. Shape the cookies by first rolling into a ball.  Roll the ball between the palms of your hands to make a short log shape.  If the ends are too thin and pointy, just tap them in to create equal thickness from end to end.  Gently bend the log shape dough to create a crescent shape.  Place on the prepared baking sheet 1 inch apart.  

At this point, the raw cookies can be placed in the freezer on the uncovered baking sheets or cake boards to freeze for later use.  After the raw cookies are frozen store the entire cake board in a freezer bag, or fill the freezer bags with the loose frozen cookies. Partially thaw before baking.    

4. Bake until the cookies are lightly browned on the bottom, 10-15 minutes,.  Remove from the oven and cool until the cookies are still warm, but can be handled, about 3 minutes.  Place a few of the cookies in the bowl with the confectioners sugar and gently toss until completely coated.  Place on cooling racks until completely cooled.  Repeat with the remaining cookies.  Dust each cookie again with confectioners sugar just before serving.