Pecan Sandies Recipe -
Pecan Sandies Recipe
  • READY IN 30 mins

Pecan Sandies

Recipe by  

"Very good melt in your mouth cookies. Makes a bunch."

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Ingredients Edit and Save

Original recipe makes 8 dozen Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    30 mins


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
  3. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2007

MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you will never go back. Since some people said this didn't have enough flavor, I compared it with other recipes. Due to this I used 2 tsp of vanilla, 1.5 tsp of salt, and of course, who would use margarine when you could use butter. Beat the heck out of the sugars and butter and oil and eggs so it is almost like cake batter. The dough is very soft so a quick chill in the fridge makes it easy to work with. Very well liked, have had someone ask for the recipe where ever I take them. Thanks Mary Ann-Permanantly in my cookie recipe box.

Most Helpful Critical Review
Jan 19, 2011

Not a great flavor, I used real butter and they still came out kind of bland. They weren't dense at all like the kind you buy in the store. All in all I wouldn't make these again.

Sep 25, 2009

I've been working on this recipe - I think that if you implement it as written, it's a four stars recipe but you can modify it to make it a five star recipe. Here are the things that I did to make the most of these pecan sandies: (1) For the sugar, I kept the confectioner's sugar the same but for the cup of white, instead I used 1/2 cup white and 1/2 cup brown sugar; (2) Instead of using 1 cup oil and 1 cup margarine, I used 1 cup unsweetened applesauce and 1 cup butter; (3) I doubled the vanilla extract; (4) I added one dash of cinnamon (who knows if this actually added anything to the flavor); (5) I did freeze the dough for a half an hour before trying to roll it because it is gooey; (6) I did use parchment paper on the ungreased cookie sheet as other reviewers have recommended; (7) Once rolled into balls, the way I flattened the cookies was by pushing a half a pecan into the center (they don't spread much in the cooking); (8) Instead of rolling the dough balls in extra sugar, I cooked them without and then once cooked and cooled for a bit, I took a queue from another reviewer and brushed a maple glaze on the cookie. The maple glaze recipe I used was to mix together the following ingredients: (a) 1 and 1/4 cups confectioner's sugar; (b) 1 tsp. vanilla extract; (c) 1/2 cup pure maple syrup. Once I made these changes, these cookies blew my mind. So delicious and different from a typical cookie. Thanks so much for the recipe and for all the comments from reviewers.

Jun 28, 2006

These really DO taste like Keebler Pecan Sandies! Some reviewers wondered if brown sugar could be substituted for some of the white sugar. That's what I did. I used 1/2 cup packed light brown sugar AND 1/2 cup white sugar instead of all white sugar and they came out terrific. No need to buy these at the store when I can make them at home. Thanks for the recipe!

Dec 02, 2009

These are now requested more in my house than chocolate chip. I make the dough, and scoop them onto parchment paper. Then flash freeze them and put into freezer bags. As I pull out a dozen to bake, they are thawed enough by the time the oven preheats. Makes baking for the holidays easier.

Jul 20, 2006

These are great! They have a yummy, tender, almost flaky texture. I used butter instead of margarine, and canola oil. Mine didn't spread out at all and stayed in pretty much a ball shape; it was probably because of the butter. They're cute though! The dough was very wet right until I added the pecans. It was too squishy to "roll" in sugar, so I sprinkled it on with a spoon, (on some of them) and stuck whole pecans on top of the rest of them. I cut the recipe in half, and used half brown sugar for the white. I also used half whole-wheat pastry flour. Baked for only 8-9 minutes. I used unsalted butter and put in less salt than the recipe states; I could still taste the salt a little too much. So if you use salted butter, you may want to cut way down on the extra salt.

Nov 07, 2003

These are delicious! They don't spread much, so you can put a whole bunch on one cookie sheet. They reminded me of Mexican wedding cookies, so I rolled some of them in powdered sugar -- but don't try that -- it was really sticky (and not as tasty). When rolled in granulated sugar they are to die for!

Jan 27, 2007

These are my son's new favorite cookie. The only thing I did different was substitute the margarine for half butter and half Crisco and I toasted the pecans. They disappear quickly at our house!


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  • Calories
  • 90 kcal
  • 5%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 4 mg
  • 1%
  • Fat
  • 5.9 g
  • 9%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 0.9 g
  • 2%
  • Sodium
  • 61 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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