traditional toasted pecan sandies

a recipe by
Dianne Hocut
Little Rock, AR

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!

serves About 50 cookies
prep time 1 Hr
cook time 15 Min
method Bake

Ingredients For traditional toasted pecan sandies

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

How To Make traditional toasted pecan sandies

  • 1
    Preheat oven to 350 degrees and toast the pecans for about 10 minutes. Set aside and cool.
  • 2
    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.
  • 3
    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.
  • 4
    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.
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