In this week’s parsha, Sarah passes away. Since she lived in Egypt for some time,  we will be making pecan sandies, because there is so much sand in the desert!

• 1 cup butter
• 1/3 cup granulated sugar
• 2 teaspoons water
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 cup chopped pecans
• 3 tablespoons powdered sugar for rolling

And all you need to do is…

• In a large mixing bowl, cream together butter and sugar until fluffy. Beat in water and vanilla.
• Stir in flour and pecans until well combined. Shape dough into 1-inch balls. Place at least 2 inches apart onto two lightly greased or parchment-lined baking sheets.
• Place shaped cookies into the fridge for 30 minutes while the oven preheats to 325 degrees Fahrenheit.
• Bake in the preheated oven for 18 to 20 minutes until lightly golden. Remove from oven and let cool completely on the baking sheet
• Roll cooled cookies in powdered sugar. Store in an airtight container. Cookies stay good for about 3 to 5 days.

By Sarina Ross