Pecan Sandies are delicious cookies for those that enjoy the simpler things. This is not a style of cookie that is packed with chocolate chips, candy or marshmallows. The base is a buttery cookie studded with lots of chopped pecans and the exterior is rolled in sugar before baking, giving it a crisp “sandy” texture.
This recipe makes five dozen, so pick up a few decorative cookie tins, pack them with this gems and give them to your relatives this Christmas.
Notes: The recipe calls to bake them for 10-12 minutes, or until browned on the edges. My experience baking them was that I never got browned edges, so I wouldn’t use that alone as your baking timer.
Best Homemade Pecan Sandies
Makes about 5 dozen
- 1 cup unsalted butter (softened)
- 3/4 cups oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon salt
- 4 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 2 cups chopped pecans
- 1/3 granulated sugar
- Preheat oven to 325. In a mixing bowl, cream together the butter, oil, and sugars.Mix in the eggs, vanilla, and salt.
- Add 2 cups of flour and mix. Add baking soda and cream of tartar and mix again. Stir in remaining flour until combined.Stir in pecans.
- Roll dough into 1 inch balls and roll each ball in sugar. Place the cookies 2 inches apart on an ungreased baking sheet and bake for 10-12 minutes or until the edges are golden.
- Allow cookies to cool on the sheet for a few minutes before transferring to wire racks to cool completely. Store in an airtight container. These cookies freeze well.
Recipe from Back For Seconds.