Pecan Sandies Cookies Recipe
- 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
- 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.
2 each: 239 calories, 18g fat (8g saturated fat), 33mg cholesterol, 124mg sodium, 18g carbohydrate (4g sugars, 1g fiber), 3g protein.
Reviews for Pecan Sandies Cookies
"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!"
"Disappointed that the Taste of Home website does not seem to be smartphone friendly. I was unable to pin this recipe to Pinterest."
"Part of the Christmas baskets for friends and neighbors. Everyone loved them."
"these remind me of those Danish wedding cookies that comes in the pink box and that is $3.99 at walmarts!"
"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."
"I make them every year but I use walnuts chopped small, roll when warm, then roll again when cooled."
"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."
"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."
"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."
"I am rating these cookies solely on majority reviews I have read; I have not made these cookies myself (yet). As the nutritional facts show high numbers in most categories, can someone please come forward indicating what I can swap the butter and flour with to lower the numbers? Will assume the possible swaps will also lower the calories overall.If someone knows of a similar recipe I can look into with lower numbers instead, I will appreciate the input. My husband is diabetic and does not really have a sweet tooth; so a recipe like this without the confectioner's sugar outer coating may be just right for him. I just need to lower the nutritional fact numbers a bit."
"I used to make these years ago and called them "Mexican Wedding Cookies""
"I just made these with Anise instead of vanilla, they are amazing!"
"I agree, it doesn't matter what these are called. My grandmother made this recipe in the 1960's and it was called a pecan sandy. I have the same recipe that a friend gave me and it is called a Russian tea cake. Who cares? Just make and eat and enjoy, they are delicious."
"I add mini chocolate chips when I make them."
"b.meiring is correct. These are mexican wedding cookies. I make them every year in my house at Christmas. Very addicting."
"Annita96... Yes, I freeze these cookies after baking with the confectioner's sugar in single layers with wax paper between the layers!!We call these cookies Russian Tea cookies."
"I was wondering how these cookies freeze with the confectioners sugar on them"
"It doesn't make any difference to me what the cookie is called as long as it is good and these are delicious!!!"
"These were very tasty. We love pecans here in the South. I did however dust mine with confectioner sugar while they were still warm."
"These are very good but they are NOT pecan sandies. They are called Mexican Wedding Cakes. They should be rolled into balls and baked, not flattened. Then rolled again into confectioners sugar while still warm. True Pecan Sandies are a shortbread cookie and crunchy. Sandies also are not dusted with confectioners sugar."
"They were ok. A little too dry for my liking and not very much flavor. They were super easy though and indeed staples in my kitchen as another reviewer said."
"10 star Excellent cookies they where a hit at my party fof Christmas. 10 star"
"Delicious and so simple to make, everyone loves them!"
"Simple and good tasting. This is the perfect recipe, regardless of the name. The cookies were a hit."
"Sorry for the double posting..."
"I gave this recipe a poor rating because these are NOT Pecan Sandies. These are more akin to Wedding Cookies."
"I gave this recipe a poor rating because these are NOT Pecan Sandies. These are more akin to Wedding Cookies. I selected "Yes" when asked if I would make this recipe again, because they are good as Wedding Cookies."
"These are wonderful and light. I will be making them again"
"These are so delicious and so easy to make. Just like a shortbread, only better with the pecans. The nice thing is all of the ingredients are staples in my kitchen. Will definitely make again."