Sandies from Betty

One of two versions in this notebook.

Compare the version from Mildred from the same page.

From a notebook originally from somewhere in the general area of Sterling, Colorado from the 1930s.

This recipe is from the 44th page of the notebook; here’s the page in full (click to enlarge).

Click to expand a longer explanation...

In the words of the seller:
I acquired this book from the great granddaughter of the woman who wrote this book back in a small Nebraska town in the 30’s. She belonged to that generation of rural housewives who worked tirelessly to make ends meet and “keep body and soul together” for their families working the farms.

Later addendum:[A]fter a conversation I had with a friend’s sister who used to live in North Eastern Colorado, given the type of recipes listed we decided it might be from a small town there, i.e., Sterling or Fort Morgan. Also North Platte or Scottsbluff, Nebraska. Even Cheyenne, Wyoming. If you Google a map of Sterling, Colorado and pull back, you will see all these little towns in that tri-state area.

Sandies (Cookies) from Betty

1 c. butter
1/4 c. confectioners sugar, plus more for rolling
2 tsp. vanilla
1 Tbsp. water
2 c. flour
1 c. chopped pecans]

Cream 1 c. butter and 1/4 c. confectioners sugar. Add 2 tsp. vanilla and 1 Tbsp. water.

Add 2 c. flour; mix well and add 1 c. chopped pecans. Form small rolls 1-1/2 inches long.

Bake on ungreased sheet, slow oven (300 deg.) 20 minutes or until delicately browned. While hot, roll in confectioners sugar.

Makes three dozen.

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