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Sandy Young


When I first started working for McDougal Littell Publishing Company, I thought it would be nice to make Sandies to take to teachers since my name is Sandy. I soon found that I needed far too many cookies to take these cookies. They take longer to bake than I had time for in my busy job. They're ever so good, though. I believe that they're in my recipe collection from Betty Crocker's Cooky Book, which I've had for about 50 years. Instead of Sandies, the teachers get store-bought cookies and little bags of candy with "Candy from Sandy" fluorescent stickers on them!


★★★★★ 1 vote

20 Min


  • 2 stick
    unsalted butter at room temperature
  • 1/3 c
    granulated sugar
  • 2 Tbsp
    light brown sugar (i use any kind that i have on hand.)
  • 2 tsp
  • 2 tsp
    vanilla extract
  • 2 c
    sifted unbleached all-purpose flour
  • 1 c
    chopped pecans
  • 3 or more Tbsp
    sifted confectioners' sugar

How to Make Sandies


  1. Beat butter and sugar. Add brown sugar, water, vanilla, and beat.
  2. Add flour an pecans. Wrap in wax paper an chill for an hour or so.
  3. Soften slightly. Drop by rounded teaspoonfuls 2 inches apart on ungreased baking sheet. Flatten with a fork.
  4. Bake t 325 for 20 minutes.
  5. Cool a little on baking sheet; then roll in confectioners' sugar. Cool on wire rack.

Printable Recipe Card

About Sandies

Course/Dish: Cookies

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