Traditional Toasted Pecan Sandies

Dianne Hocut


These easy, buttery, and delicious sandies are a tradition at the Hocut house during the holidays because we have access to relatives with mature pecan trees! These loaded with pecan sandies are a favorite with everyone and they keep for up to 3 months in the freezer if you have to do your holiday baking a little early. Enjoy, Di!

pinch tips: Parchment Paper Vs Wax Paper




About 50 cookies


1 Hr


15 Min




1 c
butter, softened
1/2 c
powdered sugar
1 Tbsp
1 tsp
vanilla extract
2 c
all purpose flour
1 1/2 c
pecans, chopped, toasted, cooled
1 c
powdered sugar for rolling

Directions Step-By-Step

Preheat oven to 350 degrees and toast the pecans for about 10 minutes. Set aside and cool.
In a large mixing bowl beat butter on high for 30 seconds with a mixer. Add the 1/2 cup powdered sugar. Beat until combined. Add the water and vanilla extract. Beat in the flour and cooled, toasted pecans. If you cannot continue with the mixer, use a wooden spoon. Cover the bowl and chill in the refrigerator for about 30 minutes.
When the dough is easily handled, shape into 1 inch balls. Place 1 inch apart on an ungreased cookie sheet and bake for about 15 minutes or until the bottoms are light brown. Transfer to a wire rack and cool.
Place the 1 cup of powdered sugar in a large bowl and toss to coat the balls. Cookies keep at room temperature for about 3 days. Or, layer between waxed paper and store in a airtight container in the freezer for up to 3 months.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Heirloom
Hashtags: #easy, #nutty, #BUTTERY, #festive