You may know Krystal Keith as the singer of the sweet father/daughter wedding dance song, “Daddy Dance With Me,” which she wrote for her own wedding as a surprise for dad Toby Keith. Or maybe you know her from her official debut single, “Get Your Redneck On.” [Get it here!] But did you know she’s also super talented in the kitchen? Krystal’s been creating delicious meals from family recipes for years and featuring them in her blog, The Barnyard Bistro. But now she’s sharing some of them exclusively with Great American Country! Check back with us every Tuesday for a new recipe from Krystal.
“Pecan Sandies are something that my family loves and they hold a special place in my childhood,” says Krystal. “My Poppa used to buy my mom a batch of her favorite Pecan Sandie cookies (from our local pecan farm) every year for Christmas. If we were really sneaky, me and my sister could get our hands on one and split it. This recipe was handed down to me by my Aunt Tonni. She and my Uncle Tracy used to make these growing up. These are so buttery and just crumble and melt in your mouth.”
2 cups butter
2/3 cup sugar
4 tsp water
4 tsp vanilla
4 cups flour, sifted
2 cups pecans, chopped
Cream together butter and sugar. Beat in water and vanilla. Stir in flour and pecans until well blended. Cover dough and chill for 4 hours or up to overnight.
Preheat oven to 350 degrees. Shape dough into walnut-sized balls. Place 2 inches apart on a cookie sheet. Bake 18-20 minutes. Roll into powdered sugar while still warm. (Better yet…double roll them!)