Best Pecan Sandies Recipe -
Best Pecan Sandies Recipe
  • READY IN 5 hr

Best Pecan Sandies

Recipe by  

"These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    15 mins

    5 hrs


  1. Preheat oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
  2. Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
  3. Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
  4. Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate 4 hours to overnight.
  5. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet parchment paper.
  6. Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
  7. Bake in the preheated oven until golden around the edges, 12 to 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2014

These are amazing! We couldn't keep our hands off of these cookies. They're buttery and crunchy and perfect. We made one minor change to the recipe. The dough was really, really sticky, so we added 1/4 cup of flour to make it 2 cups. That helped keep it together, and, after refrigerating a few hours, we were able to slice it as directed.

Most Helpful Critical Review
Dec 20, 2014

I made this recipe yesterday.. for guests. BIG mistake. Did anyone notice there is no baking powder in this recipe? I had a puddle of buttery pecans... at $7 a lb, on the bottom of my cookie sheets. Disaster! Had to throw the whole mess down the sink. One of my guests read the recipe and said, "No baking powder? WHY?" So.. be warned!!!

Oct 19, 2014

Very good. Though, I did have to add more flour than stated (1/2 cp.) I used a 1 TBSP cookie scoop to make them uniform in size. I then floured the bottom of a glass, banged excess flour off by tapping the side of the flour container, and pressed them flat. I got 65 cookies from this batch. Loved them! Thanks for sharing.

Nov 20, 2014

Really nice cookie

Aug 31, 2014

I followed the instructions, except I used roasted black walnuts. I didn't get the result that I was expecting. The exterior was crunchy and the cookie had a bit of a chew to it. I always expect sandies to be light, sandy, and delicate, where they easily crumble in one's mouth. However, that might not be what everybody is after. I've done m-ann's pecan sandy recipe from this site and the results were more of what I would expect.

Jul 06, 2014

These were easy and delicious. Have a very creamy shortbread flavor. Definitely added them to my recipe box. Will make again.

Jul 04, 2014

Wasn't too sure about the recipe,since it has so few ingredients, but still tried it and I am sooo glad I did. I LOVE THESE! Will definitely make them again and again and again.

Mar 29, 2014

WONDERFUL! I think "dashes" should be "cups" as I ended up using a little less than 1 1/2 cups- just enough to pull the dough together into a relatively manageable log. My whole family loves them and has gobbled them up!


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  • Calories
  • 241 kcal
  • 12%
  • Carbohydrates
  • 13.6 g
  • 4%
  • Cholesterol
  • 58 mg
  • 19%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.1 g
  • 2%
  • Sodium
  • 158 mg
  • 6%

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

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