Pecan Sandies


A friend of mine was talking about Pecan Sandies recently and I was inspired to make them. I loved the Keebler version as a child and hadn’t had them in ages. I brought these to my last PTA Executive Board meeting the other night. My co-president and I decided not to run again. We’ve held our positions for three years now and decided to give some other folks a chance to take over. The cookies received wonderful reviews. They got a thumbs-up from my mom as well. These will definitely become part of my regular cookie rotation.

Pecan Sandies
Recipe from

1/2 cup butter, softened
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup confectioners’ sugar, sifted
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup white sugar for decoration

Preheat oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper or Silpat.

In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. The batter will not be quite as thick as traditional cookie dough. Put the batter in the refrigerator for at least 15 minutes, and longer if possible. This will make it easier to work with the dough.

Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto parchment or Silpat-lined cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Yield: ~40 cookies

One year ago: Potato Torta
Two Years Ago: Ranch Potato Salad
Three Years Ago: Chocolate Buttercream Frosting

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