Best Pecan Sandies

Name: Best Pecan Sandies
Prep time: 15 min
Cook time: 15 min
Total time: 4 h 60 min
Yield: 12 servings
Ingredients: ¾ cup pecans; 1 cup butter; ¾ cup white sugar; 1 large egg yolk; 1 teaspoon vanilla extract; ¼ teaspoon salt; 1 ¾ cups all-purpose flour

Rating: 4.44 stars

34 Ratings
31 Reviews
11 Photos

These pecan cookies have been a Christmas tradition in my family for years. It's something I look forward to every year, but you don't have to wait for the holidays to enjoy these cookies.

By Jessica Chaney Root

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Recipe Summary

prep:

15 mins

cook:

15 mins

additional:

4 hrs 30 mins

total:

5 hrs

Servings:

Yield:

12 servings

Nutrition Info

Ingredients

Original recipe yields 12 servings

The ingredient list now reflects the servings specified

¾ cup pecans
1 cup butter
¾ cup white sugar
1 large egg yolk
1 teaspoon vanilla extract
¼ teaspoon salt
1 ¾ cups all-purpose flour

Directions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.

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Step 2

Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
Step 3

Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
Step 4

Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
Step 5

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
Step 6

Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
Step 7

Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

Nutrition Facts

Per Serving:

307 calories; protein 2.9g 6% DV; carbohydrates 27.5g 9% DV; fat 21.2g 33% DV; cholesterol 57.7mg 19% DV; sodium 158.5mg 6% DV. Full Nutrition

Reviews (31)

Most helpful positive review

WHIRLEDPEAS

04/29/2014

These are amazing! We couldn't keep our hands off of these cookies. They're buttery and crunchy and perfect. We made one minor change to the recipe. The dough was really, really sticky, so we added 1/4 cup of flour to make it 2 cups. That helped keep it together, and, after refrigerating a few hours, we were able to slice it as directed. Read More

Helpful

(17)

Most helpful critical review

Denise Lipper

01/13/2015

I did not care for this recipe. Read More

Helpful

(4)

34 Ratings

5 star values: 25
4 star values: 2
3 star values: 5
2 star values: 1
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

WHIRLEDPEAS

04/29/2014

Helpful

(17)

Amy

10/19/2014

Very good. Though, I did have to add more flour than stated (1/2 cp.) I used a 1 TBSP cookie scoop to make them uniform in size. I then floured the bottom of a glass, banged excess flour off by tapping the side of the flour container, and pressed them flat. I got 65 cookies from this batch. Loved them! Thanks for sharing. Read More

Helpful

(11)

Denise Lipper

01/13/2015

I did not care for this recipe. Read More

Helpful

(4)

Karen Weidensee

08/31/2014

I followed the instructions except I used roasted black walnuts. I didn't get the result that I was expecting. The exterior was crunchy and the cookie had a bit of a chew to it. I always expect sandies to be light sandy and delicate where they easily crumble in one's mouth. However that might not be what everybody is after. I've done m-ann's pecan sandy recipe from this site and the results were more of what I would expect. Read More

Helpful

(3)

TamTam

02/27/2019

I made these, but tweaked just a little. I used salted butter so I didn't have to add to recipe. Also I used 1 egg. I cannot see wasting the yoke, so I just threw it in the bowl!!! I have made these both with delivered almonds and pecans. My father in law couldn't stop eating them, not to mention my 60 year old sweet tooth husband. They sure didn't last long at all. Delish delish!! Read More

Helpful

(2)

Serena

02/20/2015

I made these for my parents. My cousin happened to be at my house when I was packing them up to deliver. I gave her some to try now that's all both my parents and cousin ask for. They were a big hit! DELICIOUS!!! Read More

Helpful

(2)

sonya

08/28/2015

Thank you for a simple wonderful recipe! My husbands favorite cookie. I did not wait to chill scooped and baked. They turned out delicious. Read More

Helpful

(2)

snappydresser

12/21/2019

The taste was good, buttery and sweeter than I expected, but the cookies came out flat. I double checked the recipe to see if I missed the baking powder, but no backing powder was included. I expected a thicker cookie. Read More

Helpful

(2)

Sandra Borgen

09/26/2019

I like to bake these fresh each morning......I use one log a day and they disappear!!! I add more pecans because we like a real good nutty cookie. Everyone raves about how good they are with coffee and milk!! Love these cookies!! Read More

Helpful

(1)

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Nutritional Information

Best Pecan Sandies

Servings Per Recipe: 12
Calories: 307.2

% Daily Value *

protein: 6 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 5 %

sugars:

fat: 33 %

saturated fat: 52 %

cholesterol: 19 %

vitamin a iu: 10 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c:

folate: 9 %

calcium: 1 %

iron: 6 %

magnesium: 5 %

potassium: 2 %

sodium: 6 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.