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Pecan Sandies Recipe
Pecan Sandies Recipe photo by Taste of Home

Pecan Sandies Recipe

Publisher Photo
OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min.
MAKES:9 servings
TOTAL TIME: Prep: 10 min. + chilling Bake: 15 min.
MAKES: 9 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • 1 cup cake flour
  • 1/2 cup finely chopped pecans

Nutritional Facts

1 serving (2 each) equals 213 calories, 15 g fat (7 g saturated fat), 27 mg cholesterol, 103 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Directions

  1. In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes.
  2. Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack. Yield: about 1-1/2 dozen.
Originally published as Pecan Sandies in Reminisce September/October 1996, p45

Nutritional Facts

1 serving (2 each) equals 213 calories, 15 g fat (7 g saturated fat), 27 mg cholesterol, 103 mg sodium, 18 g carbohydrate, 1 g fiber, 2 g protein.

Reviews for Pecan Sandies

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Dec. 22, 2014

"Have made these for yrs. sometimes add finely crushed pecans to powdered sugar and roll in this instead of just powered sugar, adds a little more crunch."

MY REVIEW
Reviewed Dec. 13, 2014

"Batter very sticky, cookies flattened out! Waste of a lot of money!"

MY REVIEW
Reviewed Sep. 1, 2014

"I have always loved these cookies! I sometimes add a little bit of grated orange rind to the dough for a different flavor. I usually roll them in sifted powdered sugar once the cookies have cooled. I don't always have cake flour and have substituted all-purpose flour with ok results."

MY REVIEW
Reviewed Dec. 21, 2013

"Over all I'd say this is a good recipe. It's moderately quick and the cookies came out nice. After I left it in the fridge for 30 minutes the dough was really sticky. I ended up making them drop cookies instead of rolling them."

MY REVIEW
Reviewed Dec. 21, 2012

"Very easy to double ( would recommend it).. roll them in confectioners sugar when they are out of the oven"

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