Best Pecan Sandies

"These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)"
 
Download
photo by Kim127 photo by Kim127
photo by Kim127
photo by CoolMonday photo by CoolMonday
Ready In:
45mins
Ingredients:
7
Yields:
48 Cookies
Advertisement

ingredients

Advertisement

directions

  • Cream to gether butter and sugar until smooth.
  • Beat in water and vanilla.
  • Stir in the flour and pecans until well blended (I use the mixer).
  • Cover dough and chill at least 4 hours (can be chilled over night).
  • Preheat oven 325 degrees.
  • Shape dough into walnut sized balls or cresents.
  • Place 2 inches apart onto cookie sheets.
  • Bake for 18 to 20 minutes.
  • Roll in powdered sugar while still warm.
  • I like to double roll them in the powdered sugar.

Questions & Replies

  1. How do I adjust this recipe for high altitude? I live at 6500 feet in elevation!!
     
  2. Unsalted butter or regular?
     
  3. Pecan Sandies recipe- You use regular sugar. I found another recipe where they use powdered sugar in the dough rather than regular sugar. What do you think?
     
Advertisement

Reviews

  1. Yummy! My mom is going to love these when I bring some home for Christmas. She is a big fan of pecans and this is right up her alley. Of couse the man and I also really like them. I double rolled them in the sugar like Barb suggested. I will say that these don't really spread much while baking so I was able to put them pretty close together. Thanks Barb for a new Christmas cookie standard!
     
  2. This recipe is by far the best!
     
  3. This was my first time attempting pecan sandies and they were AMAZING!!! I made them this past Christmas for my husband's job and they were a hit! Of course I had taste-tested about a dozen! Lol I'm making them again tonight for New Year's. I definitely encourage anyone to try them as it is a quick, easy, affordable and YUMMY recipe. Thank you very much for sharing!
     
  4. These cook up light. I think next time I will brown the pecans first. I double rolled them in the powered sugar… perfection!
     
  5. I loved these. I prefer them without the powdered sugar, just a hint of sweetness. I agree with the other reviewer, they are too delicate for a cresent shape. I refridgerated them overnight and they were hard to shape even into balls. They don't spread much so you can space them closer if you like.
     
Advertisement

Tweaks

  1. I like to add 1/2 teaspoon of salt to these.
     
  2. Added salt to flour, buttered, salted and toasted pecans a bit. Did not use a hand mixer either. Did not chill 4 hours but in freezer for 5 minutes.
     
  3. Love these however, they were missing that signature shortbread taste peacan sandies have. So I added 2 dashes of salt like that little curled up in the middle of ur hand kind of pinch. And that seamed to do the trick and I also turned the heat down to 350. Cheers
     
  4. Instead of vanilla, use just half the amount of almond extract. Gives it a great flavor!
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes