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


  • 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


  1. Preheat oven to 350-degrees.
  2. Spread 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).
  3. Transfer pan to a wire rack to cool. When cool using a food processor, grind nuts with 1/4 cup of the flour. Set aside.
  4. Using an electric mixer, beat butter and sugar until creamy and smooth, about 2 minutes. Add vanilla and beat well.
  5. Sift 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.
  6. Form dough into a disk, wrap in plastic wrap and chill for at least 3 hours.
  7. Preheat oven to 325-degrees.
  8. Roll dough between two sheets of wax paper to 3/16 inch thickness.
  9. Cut into 1 inch squares. Sprinkle with turbinado sugar. Place them 1 inch apart on an ungreased cookie sheet (do not re-roll scraps).
  10. Prick 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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