Pecan Sandies

Marsha Gardner


If my dad had a favorite cookie this would have been it.

He and I liked cooking more than baking. Thank goodness I have a sister that liked baking more than cooking.

When we get together I cook, she bakes, that's fair isn't it?


★★★★★ 2 votes


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1 c
2 c
all purpose flour
2 stick
butter, unsalted, softened
2/3 c
powdered sugar
2 tsp
real vanilla extract
1 tsp
kosher salt
1/2 tsp
baking powder
1 Tbsp
turbinado sugar (raw sugar)

How to Make Pecan Sandies


  • 1Preheat oven to 350-degrees.
  • 2Spread nuts out in a layer on a jelly roll pan and bake them stirring occasionally, until they are well browned, about 10-13 minutes (they will smell toasted and nutty).
  • 3Transfer pan to a wire rack to cool. When cool using a food processor, grind nuts with 1/4 cup of the flour. Set aside.
  • 4Using an electric mixer, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and beat well.
  • 5Sift together remaining 1 3/4 cups flour, the salt and baking powder and then add to dough, mixing until just combined. Stir in nut mixture.
  • 6Form dough into a disk, wrap in plastic wrap and chill for at least 3 hours.
  • 7Preheat oven to 325-degrees.
  • 8Roll dough between two sheets of wax paper to 3/16 inch thickness.
  • 9Cut into 1 inch squares. Sprinkle with turbinado sugar. Place them 1 inch apart on an ungreased cookie sheet (do not re-roll scraps).
  • 10Prick twice with a fork and bake until pale gold all over, about 10 minutes. Cool on a wire rack.

Printable Recipe Card

About Pecan Sandies

Course/Dish: Cookies

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