These pecan sandies are melt in your mouth delicious, buttery, just the right amount of sweet, and loaded with freshly chopped pecans.
Oh my goodness, what a great way to begin 2019. These pecan sandies are out of this world delicious.
They disappeared from the cookie jar with lightning speed. They are just TOOOO good. I think I’m going to make another batch tonight.
My husband was hiding 2 cookies in a ziploc bag in our room so he could enjoy them tonight, but I found them and now the bag is empty. TOOOO good, I’m telling you.
What are Pecan Sandies?
Rich, buttery, shortbread like cookies loaded with pecans. They can be made in a soft crumbly texture or crispy and crunchy. In this recipe, we used powdered sugar as well as granulated, creating a more moist crumbly consistency.
Where are Pecan Sandies from?
There was a popular cookie, “sable”, that originated in France. Sable means “sandied” for their crumbly texture. It is believed this is where the term pecan sandies began. The Keebler company introduced their pecan sandies in 1955, and is still a major producer of the cookie.
You should make this recipe today. Your friends and family will LOVE you for starting their New Year off in the tastiest way possible.
If you like these pecan sandies, you might like these as well:
Pecan cookies with brown sugar frosting
Pecan Sandies
These pecan sandies are melt in your mouth delicious, buttery, just the right amount of sweet, and loaded with freshly chopped pecans.
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar, plus more for topping
- 1/2 cup powdered sugar
- 1 large egg
- 1 tsp vanilla exract
- 2 cups all purpose flour
- 1 tsp baking powder
- 3/4 tsp sea salt
Instructions
In the bowl of a stand mixer, cream the butter, oil, granulated sugar and powdered sugar together, until smooth. Add egg and vanilla and beat until completely incorporated, scraping down sides of bowl as necessary.
Sift flour, baking powder, and salt into bowl and mix until just combined. Stir in pecans, then cover and refrigerate dough for 25–30 minutes. While the dough is in the fridge preheat oven to 375 degrees and line a baking sheet with parchment paper.
Using your cookie scooper, create 1 inch dough balls and place on prepared baking sheet at least 3 inches apart and press lightly (I used the bottom of a small glass) until cookies are about half inch thick. Sprinkle the top of each cookie with a light dusting of granulated sugar. Bake 10–11 minutes, or until tops of cookies change to a dry look.
Enjoy these delicious morsels of goodness.
Recipe Notes
Adapted from Everyday Dishes
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