Recipe: Orange Cocoa Sandies and Traditional Pecan Sandies (cookies)

ORANGE COCOA SANDIES

1 cup (2 sticks) butter, softened
1 3/4 cups all-purpose flour
1 1/4 cups confectioner's sugar, divided use
1/4 cup unsweetened cocoa powder
1 cup finely chopped pecans
1 teaspoon orange extract

Preheat the oven to 400 degrees F.

In a large bowl, beat the butter, flour, 1 cup confectioner's sugar, the cocoa, pecans, and extract for 2 to 3 minutes, or until well blended.

Drop by teaspoonfuls about 1-inch apart onto ungreased baking sheets.

Bake for 8 to 10 minutes, or until set. Allow to cool slightly, then dust with the remaining 1/4 cup confectioner's sugar.

Serve, or store in an air-tight container until ready to serve.

VARIATION:
For traditional pecan sandies, leave out the cocoa, change the orange extract to vanilla, and increase the flour to 2 cups.

Makes about 4 dozen cookies
Source: Mr. Food's Meals in Minutes by Art Ginsburg