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PECAN SANDIES

Pecan Sandies

Pecan Sandies are delightfully crisp and buttery shortbread cookies, adorned with pecan pieces that toast to perfection while baking. They are typically round in shape with the signature topping of finely chopped pecans, giving them their iconic look. Sweet, nutty and with a melt-in-your-mouth texture, they are a staple in many American households, especially during the holiday seasons. These cookies are great for those with a sweet tooth who also enjoy a little crunch in their desserts. Pecan sandies can easily be made at home with pantry staples, or bought from stores for a quick, indulgent treat that pairs perfectly with a cup of tea or coffee.
#35
IN COOKIES
548
CAL / 100G
$0.39
AVG / OZ
Pecan Sandies
63%
CARBS
33%
FAT
3%
PROTEIN
Pecan Sandies FAQ
Pecan Sandies are popular homemade cookies that are often baked during the holiday season, but also excellent to enjoy year-round. One common issue people encounter when making this dessert is getting the right consistency. The cookie’s traditional crispy and crumbly texture is achieved by the right balance of butter and flour. Too much butter and your cookies might spread out too much during baking; too less and they could become too hard. Creaming the butter and sugar until light and fluffy is another essential step for the preparation. Getting the most out of this dish involves using high-quality ingredients, particularly good quality butter and fresh pecans. The butter influences the texture and adds a lot to the flavor, while fresh pecans make a significant difference with their rich, buttery, and slightly sweet flavors. Toasting the pecans before incorporating them into the dough can also enhance their taste. A little known trick that can improve your Pecan Sandies is the use of brown sugar. Although traditional recipes generally call for white granulated sugar, using brown sugar can give your cookies a more complex flavor profile, along with a slightly more chewy texture.
Why are my Pecan Sandies flat and spreading too much?
Why are my Pecan Sandies too hard?
Are Pecan Sandies supposed to be soft or crispy?
Can I use different nuts in my Sandies?
What type of butter works best for Pecan Sandies?
How do you know when the Pecan Sandies are done?
Why should I toast the pecans before adding to the dough?
My Pecan Sandies aren't as flavorful as I want them to be. What can I do?
How can I prevent my Pecan Sandies from sticking to the pan?
Why are my Pecan Sandies coming out too dry?
Health Info
Macros
17g
CARBS
9g
FAT
0g
PROTEIN
Allowed on these diets
LOW FAT
HIGH CALCIUM
VEGETARIAN
Contains these allergens
EGGS
MILK
WHEAT
TREE NUTS
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