Pecan Sandies Cookies Recipe
Pecan Sandies Cookies Recipe photo by Taste of Home
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Pecan Sandies Cookies Recipe

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4.5 32 33
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Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. —Debbie Carlson, San Diego, California
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min./batch + cooling
MAKES: 30 servings


  • 2 cups butter, softened
  • 1 cup confectioners' sugar
  • 2 tablespoons water
  • 4 teaspoons vanilla extract
  • 4 cups all-purpose flour
  • 2 cups chopped pecans
  • Additional confectioners' sugar

Nutritional Facts

2 each: 239 calories, 18g fat (8g saturated fat), 33mg cholesterol, 124mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 3g protein.


  1. Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans.
  2. Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers.
  3. Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar. Yield: about 5 dozen.
Originally published as Pecan Sandies Cookies in Taste of Home February/March 1994, p39

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fhquilting User ID: 2569371 265662
Reviewed May. 7, 2017

"wonderful recipe...similar to what I have been making many years; but better. I am amazed that there are people who use this review space to demand their cultural name for these cookies which are made in many countries and cultures and regions of the US and are known for their regional names. Please just review the recipe for the rest of us!"

Christine User ID: 8976261 257384
Reviewed Nov. 28, 2016

"Disappointed that the Taste of Home website does not seem to be smartphone friendly. I was unable to pin this recipe to Pinterest."

roomdznr User ID: 5665338 243322
Reviewed Feb. 6, 2016

"Part of the Christmas baskets for friends and neighbors. Everyone loved them."

235gbt User ID: 8485749 238333
Reviewed Nov. 29, 2015

"these remind me of those Danish wedding cookies that comes in the pink box and that is $3.99 at walmarts!"

soobee1515 User ID: 8240086 238329
Reviewed Nov. 28, 2015


tonyagj User ID: 6449521 216291
Reviewed Dec. 29, 2014

"I have looked all over for this recipe! These were truly amazing. My husband, a HUGE fan of pecan sandies, loved them. I had to make 2 batches to have enough for my office cookie exchange."

pointgloria User ID: 4238033 216052
Reviewed Dec. 27, 2014

"I make them every year but I use walnuts chopped small, roll when warm, then roll again when cooled."

Choc. lover User ID: 2183531 216033
Reviewed Dec. 26, 2014

"All you ladies who are such "experts" on these cookies need to learn how to be polite to other bakers. These cookies are pecan sandies because they have pecans in them. Mexican Wedding cookies or Cresents can be made with either and can be rolled in powdered sugar or drizzled with chocolate (yummy). Please stop being so mean, its just flour and sugar ladies, not some life or death thing. If you made this recipe, please rate it and review it. If you did not make it just like the recipe, please do not send in your opinion.

Please be respectful of each other."

heart4asia User ID: 4883587 215748
Reviewed Dec. 23, 2014

"i normally like these cookies, but i thought this recipe was way too dry. by the end of the batch, they were turning to just crumbs. probably won't make this recipe again. but, the flavor of them was good. it could be possible that i need to try a different kind of butter and just cut back on the flour and nuts. not sure i like them enough to do much experimenting."

MY REVIEW User ID: 2991159 215652
Reviewed Dec. 22, 2014

"I made these instead of my usual "snowballs" as one of the 5 different cookies for my cookie gifts this year. They are excellent! I definitely will be making them again next year. Thanks for the recipe! I did increase the oven temp to 350 degrees. and rolled twice in confectionery sugar. Once while warm and once after they cooled."

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