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

Pecan Sandies Cookies Recipe

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4.5 30 32
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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

Ingredients

  • 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

Directions

  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

Reviews for Pecan Sandies Cookies

AVERAGE RATING
(32)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (6)
3 Star
 (3)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Feb. 6, 2016

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

MY REVIEW
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!"

MY REVIEW
Reviewed Nov. 28, 2015

"Butterballs?"

MY REVIEW
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."

MY REVIEW
Reviewed Dec. 27, 2014

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

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