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Home » Recipes » Dessert Recipes » Cookie Recipes » Pecan Sandies Cookies Recipe

Pecan Sandies Cookies Recipe

By Lynette on April 22, 2019 · 3 Comments

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pecan sandies cookies stacked on cloth
pecan sandies stacked on cloth

Thick homemade buttery pecan sandies cookies that have the texture of shortbread with an added crispy nutty flavor.  These cookies are one of our favorites made from my grandma’s old fashioned recipe.  This recipe makes 3 dozen cookies.

pecan sandies stacked on cloth

When I stumbled onto this recipe, I knew it would be a hit. In my family any kind of crispy cookie like almond jelly cookies, shortbread or biscotti becomes a favorite. Finding this pecan sandies cookies (similar flavor to the pecan cream cheese cookies) recipe looked like a great recipe to try right out of my grandma’s recipe box.

old fashioned pecan sandies recipe card with instructions

And it’s from a type writer!  Anyone else just love an old fashioned homemade recipe like this?  I like to envision my grandma at one of her church potlucks asking for the recipe and then getting this type written recipe in return with the lady’s name on it.

The only change I made to this recipe was an additional ¼ cup of flour.  Based on the age of this recipe and the fact that it said to “sift” the flour, my guess is that the flour originally used in this recipe was not a fine as our modern all purpose flour.  Because of that, I made the cookies a second time with additional flour and they turned out thicker which is how I prefer them!

How to Make Pecan Sandies

creamed butter and shortening in mixing bowl

Cream the butter and shortening together.  Add sugar and cream again on medium speed for about two minutes or until the batter is light and fluffy.

pecan sandies cookies dough in bowl

In a separate bowl, mix together the dry ingredients.  Gradually add the dry ingredients to the creamed butter and sugar until mixed in, scraping the bowl as you go.

cookie dough in bowl with spatula

Stir in the choped pecans.

pecan sandies dough ball in tablespoon

Chill the dough for at least ½ an hour or until you’re ready to make your cookies.  Shape into balls using a heaping tablespoon.

flatten cookies with glass on baking sheet

Place on un-greased cookie sheet.  Flatten to about ⅓″ using a glass in dipped in white sugar.  The first cookie will stick a bit, but the white sugar will stick to the bottom of the glass making the rest of the cookies easy to flatten.

Also, I recommend using a baking mat like these or parchment paper to keep the cookies from sticking.

bite out of cookie

Bake 12 – 15 minutes at 350˚F until the cookies are fully baked, but not a dark golden brown.  (You’ve over-baked if the cookies are a dark golden color.) . I look for just the slightest little bit of golden brown around an edge, and then I take them out to cool.

After letting them cool, try not to eat too many in one sitting.  (I’m telling myself this.) The buttery nutty flavor and crispy texture are a real treat with a hot cup of coffee or a cold glass of milk.  Enjoy!

stack of pecan sandies cookies on cloth

Pecan Sandies Cookies Tips and Notes

What size should the cookie balls be? I used a heaping teaspoon and also a heaping tablespoon.  I liked the finished size of the heaping tablespoon better, but a heaping teaspoon works as well.  It just depends on if you want bit size or a few bites per cookie.  The cookies will spread just a little bit after flattening them.

How much does one batch of pecan sandies make? This recipe makes about 36 cookies if you’re making them with a tablespoon measuring spoon and more if using a heaping teaspoon.

How far apart should I space the dough balls before baking?  These cookies will spread a bit so place them at least 2 inches apart before baking.

Can you freeze these cookies? Yes.  I would suggest freezing them before baking.  Fully roll the dough into balls and freeze.  When ready to enjoy, let thaw and flatten with sugar.  Then bake.

These cookies are not soft.  Did I so something wrong? Nope!  These are a crumbly, crispy cookie like a shortbread.  They are not soft like a lemon cookie as they have a buttery crunch.

How should I store the cookies once baked?  Store in an airtight container on the counter for up to 3 days.

More Cookie Recipes

  • M&M Cookie Bars Recipe
  • How To Make The Best Sugar Cookie
  • Easy Candy Corn Sugar Cookie Bars
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stack of pecan sandies cookies on cloth

Pecan Sandies

★★★★★ 5 from 1 reviews
  • Author: Lynette
  • Prep Time: 45 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour
  • Yield: 36 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
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Description

Buttery and nutty homemade pecan sandies cookies recipe that makes the best crumbly cookie.


Ingredients

Scale
  • ½ Cup butter, softened
  • ½ Cup shortening
  • 1 Cup sugar
  • 1 ¾ Cup flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ Cup pecans, chopped

Instructions

  1. Cream butter and shortening together.  Gradually add sugar and cream on medium speed for 2 minutes until light and fluffy.
  2. In a separate bowl, mix together dry ingredients.  Gradually add to creamed sugar and butter mixture until fully incorporated. Stir in pecans.
  3. Wrap dough in plastic wrap and place in the refrigerator for at least ½ an hour or up to 24 hours.
  4. Remove from refrigerator once cooled and roll into balls with a heaping tablespoon as your measurement.  Place on baking mat on cookie sheet about 2 inches apart.  Flatten to ⅓″ using a glass dipped in sugar.
  5. Bake 12 to 15 minutes in a 350˚F oven.

Notes

If you want little bite size pecan sandies, use a heaping teaspoon to measure dough and lower your baking time.

Keywords: pecans sandies, pecan sandies recipe, pecan sandies cookies, how to make pecan sandies

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About Lynette

Lynette is the home cook, recipe tester and photographer for Cleverly Simple which she created in 2010.  Most of her recipes come from the treasured recipe box passed down from her great-grandma, grandmother, and mother.

Lynette’s recipes and projects have been featured in Country Living, Good Housekeeping, House Beautiful and others.

Reader Interactions

Comments

  1. Debbie

    November 23, 2020 at 6:29 pm

    I made these but instead of using pecans I used chopper up toffee . Delicious!

    ★★★★★

    Reply
  2. Amy S

    April 26, 2019 at 9:51 am

    These sound delicious. Have you tried substituting butter for the shortening? I don’t use shortening any more. I know that butter and shortening affect texture differently. But would it still be a sandie?

    Reply
    • Lynette

      April 26, 2019 at 10:12 am

      I have not tried that substitution. I’m sure they will be just as delicious. However, my guess is that using all butter will make the cookies spread more. They also may be more crumbly and this is already a crumbly shortbread like cookie. But honestly, I don’t know until I’ve tried it. If you do, please let me know the results!

      Reply

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Lynette Rice head shotHi, I’m Lynette. My desire is to help women who feel uninspired weave time honored recipes into their routines to create a sense of simplicity. Most of my recipes come from the treasured recipe box passed down from my great-grandma, grandmother and mother. And I want to share them with you.  Learn more.

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