Pecan Sandies are a bite-size cookie that just melts in your mouth. Tender cookies made with butter, powdered sugar, vanilla, flour, and pecans rolled powdered sugar that practically melt in your mouth.
Ok. It is time to admit something. I use to not like pecan Sandies growing up.
They just didn't do it for me and I am not sure why. Probably because they had nuts in them and I wasn't the biggest fan of nuts in any way growing up - but definitely not in my cookeis!
And I feel bad about that now. How could I have not liked these bite sizes melt in your mouth pieces of sweetness?!
I guess that is the good thing about growing up. Your taste buds grow up with you.
Out of the new Christmas cookies I have made this year - these have by far been my most favorite!
Bite-sized. Beautiful crumbly texture. Buttery soft that melt in your mouth. And powdered sugar that gets all over your fingers and face as you eat them.
You're going to love these!!
Ingredients Needed
- Butter
- Powdered Sugar
- Vanilla or Vanilla Bean Paste *
- Cream or Milk
- Flour
- Salt
- Pecans
How to Make
- Preheat your oven to 325 degrees.
- To a stand mixer add in your softened room temperature butter and powdered sugar. Mix for 3-4 minutes until light and fluffy and fully incorporated.
- Add in your vanilla and cream and mix until combined.
- Add in your flour and salt and mix just until flour is blended into the dough.
- Finely chop 1 cup of pecans. Make sure to get them as finely diced and small as you can. Big chunks aren't preferred in this recipe.
- Add in your chopped pecans and mix on the final time until well incorporated.
- Scoop out onto a baking sheet lined with parchment paper.
- Place in the oven and bake for 13-14 minutes.
- Remove and let cool completely.
- Once the pecan Sandies are cooled, place about ¼ cup of powdered sugar in a small bowl. Gently roll around each pecan Sandie until covered with powdered sugar. Tap off any excess.
- Place on a platter and enjoy!
Slice and Bake Method
Instead of scooping our and rolling in powdered sugar, pecan Sandies can be made into a slice and bake cookie and NOT rolled in sugar. This is a more traditional way. Either way, you choose to do it will be delicious and perfect.
- Place the cookie dough onto wax paper, parchment paper, or plastic wrap. Form into a long evenly sized log. Wrap tightly all the way around and on the ends.
- Place in the fridge to chill for an hour.
- When ready to bake, remove from the fridge, unwrap, and slice off about a ¼″ slice and place on a baking sheet lined with parchment paper.
- Repeat with the desired amount of cookies. Place into the oven for 13-14 minutes.
- Remove and let cool for 10 minutes.
- The dough can be kept in the fridge for up to a week. Slice and bake off as many or little as you wish.
What is the Difference Between Mexican Wedding Cookies and Pecan Sandies?
Nothing really. At least in my option.
Pecan Sandies can or can't be rolled in powdered sugar afterward. You can also make these into a slice and bake cookie instead of using a cookie scoop.
A Sandie is a type of buttery shortbread cookie. Usually referred to as "Sandie" because of its crumbly texture.
Pecan Sandies, Mexican wedding cookies, and Russian tea cake cookies are all very similar. All are a shortbread cookie with pecans and usually dusted with sugar (with the exception of pecan Sandies made as a slice and bake with no powdered sugar).
Either way, they are all very similar and equally as delicious. Call this whatever you want!
How to Store
Store cooled cookies in an airtight container for up to a week.
How to Freeze
I love freezing cookies! it is so easy and convenient and a great way to store leftovers or make them ahead of time. You can freeze both cookie dough AND baked cookies.
Recipe
Pecan Sandies
- Total Time: 34 minutes
- Yield: 30
Description
Pecan Sandies are a bite-size cookie that just melts in your mouth. You will love this classic childhood cookie recipe for years to come.
Ingredients
- 1 cup butter - softened
- 1 Cup Powdered Sugar +more for rolling
- 1 Tablespoon Vanilla or Vanilla Bean Paste
- 1 Tablespoon Cream or Milk
- 2 Cups Flour
- ⅛ Teaspoon Salt
- 1 Cup Pecans - finely chopped
Instructions
- Preheat your oven to 325 degrees.
- To a stand mixer add in your softened room temperature butter and powdered sugar. Mix for 3-4 minutes until light and fluffy and fully incorporated.
- Add in your vanilla and cream and mix until combined.
- Add in your flour and salt and mix just until flour is blended into the dough.
- Finely chop1 cups of pecans. Make sure to get them as finely diced and small as you can. Big chunks aren't preferred in this recipe.
- Add in your chopped pecans and mix on the final time until well incorporated.
- Scoop out onto a baking sheet lined with parchment paper.
- Place in the oven and bake for 13-14 minutes.
- Remove and let cool completely.
- Once the pecan Sandies are cooled, place about ¼ cup of powdered sugar in a small bowl. Gently roll around each pecan Sandie until covered with powdered sugar. Tap off any excess.
- Place on a platter and enjoy!
Notes
- Links in recipe cards are affiliate links
Slice and Bake Method
- Place the cookie dough onto wax paper, parchment paper, or plastic wrap. Form into a long evenly sized log. Wrap tightly all the way around and on the ends.
- Place in the fridge to chill for an hour.
- When ready to bake, remove from the fridge, unwrap, and slice off about a ¼″ slice and place on a baking sheet lined with parchment paper.
- Repeat with the desired amount of cookies. Place into the oven for 13-14 minutes.
- Remove and let cool for 10 minutes.
- The dough can be kept in the fridge for up to a week. Slice and bake off as many or little as you wish.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert - Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 128
- Sugar: 4.4 g
- Sodium: 10.8 mg
- Fat: 8.9 g
- Carbohydrates: 11.2 g
- Fiber: 0.6 g
- Protein: 1.3 g
- Cholesterol: 16.5 mg
