Pecan Sandies

Linda Mericle


I remember, when I was little, that Pecan Sandies from the store were my moms and my favorite cookies in the whole world. But mom never made these. I happened to have some rice flour on hand, probably for my experiments in gluten free baking, and remember hearing somewhere about how rice flour lends cookies a different texture. And I know powdered sugar gives cookies a melt in your mouth feel. I decided to try and bring back the pecan sandies of my youth. (although, yes, you could still go buy them). I fell in love with these! They are one of my new favorites. Tender and nutty.

pinch tips: Parchment Paper Vs Wax Paper


 Be the First



makes about 3 doz.


10 Min


15 Min




1 1/2 c
flour, all purpose
1/4 c
rice flour
1/2 c
powdered sugar
1 c
butter, (2 cubes)
1 tsp
1/2 c
pecans, toasted and diced
a few drops of butterscotch or almond flavoring, optional

Directions Step-By-Step

Preheat the oven to 325.
Cream the butter and sugar together until light and fluffy. Add in the flours, salt and flavoring of your choice. Mix in the pecans. Shape into little balls and place on parchment lined baking sheet. I use the bottom of a glass that had a design cut into it and pressed onto the cookies. At this point you can also add an optional almond to the top for looks. Or a whole pecan (which I was apparently out of at the time I was making these cookies).
Bake about 15 minutes, checking for signs of golden color around the edges. Cool on a cooling rack.
**While they melt in your mouth and taste wonderful, they look kind of plain. They may need a little dressing up. You could sprinkle course or colored sugar on them before baking, place a whole nut on top, or sprinkle some powdered sugar over them when they are cool. Or just eat them as is!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American