Very good melt in your mouth cookies. Makes a bunch.
MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you will never go back. Since some people said this didn't have enough flavor, I compared it with other recipes. Due to this I used 2 tsp of vanilla, 1.5 tsp of salt, and of course, who would use margarine when you could use butter. Beat the heck out of the sugars and butter and oil and eggs so it is almost like cake batter. The dough is very soft so a quick chill in the fridge makes it easy to work with. Very well liked, have had someone ask for the recipe where ever I take them. Thanks Mary Ann-Permanantly in my cookie recipe box.
Read MoreNot a great flavor, I used real butter and they still came out kind of bland. They weren't dense at all like the kind you buy in the store. All in all I wouldn't make these again.
Read More MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you will never go back. Since some people said this didn't have enough flavor, I compared it with other recipes. Due to this I used 2 tsp of vanilla, 1.5 tsp of salt, and of course, who would use margarine when you could use butter. Beat the heck out of the sugars and butter and oil and eggs so it is almost like cake batter. The dough is very soft so a quick chill in the fridge makes it easy to work with. Very well liked, have had someone ask for the recipe where ever I take them. Thanks Mary Ann-Permanantly in my cookie recipe box.
I've been working on this recipe - I think that if you implement it as written, it's a four stars recipe but you can modify it to make it a five star recipe. Here are the things that I did to make the most of these pecan sandies: (1) For the sugar, I kept the confectioner's sugar the same but for the cup of white, instead I used 1/2 cup white and 1/2 cup brown sugar; (2) Instead of using 1 cup oil and 1 cup margarine, I used 1 cup unsweetened applesauce and 1 cup butter; (3) I doubled the vanilla extract; (4) I added one dash of cinnamon (who knows if this actually added anything to the flavor); (5) I did freeze the dough for a half an hour before trying to roll it because it is gooey; (6) I did use parchment paper on the ungreased cookie sheet as other reviewers have recommended; (7) Once rolled into balls, the way I flattened the cookies was by pushing a half a pecan into the center (they don't spread much in the cooking); (8) Instead of rolling the dough balls in extra sugar, I cooked them without and then once cooked and cooled for a bit, I took a queue from another reviewer and brushed a maple glaze on the cookie. The maple glaze recipe I used was to mix together the following ingredients: (a) 1 and 1/4 cups confectioner's sugar; (b) 1 tsp. vanilla extract; (c) 1/2 cup pure maple syrup. Once I made these changes, these cookies blew my mind. So delicious and different from a typical cookie. Thanks so much for the recipe and for all the comments from reviewers.
These really DO taste like Keebler Pecan Sandies! Some reviewers wondered if brown sugar could be substituted for some of the white sugar. That's what I did. I used 1/2 cup packed light brown sugar AND 1/2 cup white sugar instead of all white sugar and they came out terrific. No need to buy these at the store when I can make them at home. Thanks for the recipe!
These are now requested more in my house than chocolate chip. I make the dough, and scoop them onto parchment paper. Then flash freeze them and put into freezer bags. As I pull out a dozen to bake, they are thawed enough by the time the oven preheats. Makes baking for the holidays easier.
These are great! They have a yummy, tender, almost flaky texture. I used butter instead of margarine, and canola oil. Mine didn't spread out at all and stayed in pretty much a ball shape; it was probably because of the butter. They're cute though! The dough was very wet right until I added the pecans. It was too squishy to "roll" in sugar, so I sprinkled it on with a spoon, (on some of them) and stuck whole pecans on top of the rest of them. I cut the recipe in half, and used half brown sugar for the white. I also used half whole-wheat pastry flour. Baked for only 8-9 minutes. I used unsalted butter and put in less salt than the recipe states; I could still taste the salt a little too much. So if you use salted butter, you may want to cut way down on the extra salt.
These are delicious! They don't spread much, so you can put a whole bunch on one cookie sheet. They reminded me of Mexican wedding cookies, so I rolled some of them in powdered sugar -- but don't try that -- it was really sticky (and not as tasty). When rolled in granulated sugar they are to die for!
How wonderful these charming cookies are to me! They were a tad bit challenging to stir for an old woman like me, but with some help from the man next door, they turned out so very fine. I shall serve them with a nice and light frothy beverage on a cool, crisp morning on the veranda.
These are my son's new favorite cookie. The only thing I did different was substitute the margarine for half butter and half Crisco and I toasted the pecans. They disappear quickly at our house!
Delicious, ethereal, pleasantly sweet, not overwhelming. I made these for my southern born sweetie and they are his new favorite cookie.
These cookies are very good! The dough is very soft, so you might want to refrigerate it before shaping into balls.
I have used many recipes from this site, but this is the first that I have been compelled to rate. I use alot of nuts in my baking, particularly pecans and this recipe is my new favorite way to use and eat pecans. I did make a few alterations to suit my taste. First, I used butter instead of margarine. I used 1/2 white and 1/2 packed brown sugar, doubled the vanilla extract and added an extra cup of chopped pecans. It is very important to beat the butter and vegetable oil with the sugars very, very thoroughly, until smooth and creamy, then add the other ingredients as the recipe states. The dough was thin so I put it in the refrigerator for about an hour to firm it up, as suggested by another member. Then used my cookie scoop to form even balls, rolled them in sugar and baked them for about 6-8 minutes on air bake cookie sheets. These really are the perfect cookie in appearance and taste. My fiance and his co-workers agree Thank you Mary Ann for this wonderful recipe.
Not a great flavor, I used real butter and they still came out kind of bland. They weren't dense at all like the kind you buy in the store. All in all I wouldn't make these again.
first time made as written, 4 stars. Second time made per rewiews, subbing 1/2 cup brown sugar & 1/2 cup white, instead of 1 cup white and doubled the vanilla makes it a 5 star. Thanks for the awesome recipe and reviews people!
Generally I like this type of cookie, with a dough that includes confectioners' sugar, oil, butter and cream of tartar. I know the cookies for their characteristic lightness and sandy texture. Not so much this time. The mixed dough was very soft and laden with oil, already a big tip-off of what was to come. I chilled the dough and while it did firm up, the resulting cookies were overly greasy, somewhat crumbly and not even substantive enough. While one could play with the amounts of margarine (I used butter) and oil, the solution, I'm sure, would be to add a little more flour, simple as that.
Excellant cookie ! I used 1 stick of margarine & 1 stick of butter , instead of 2 sticks margarine . I also used 2 teaspoons of vanilla and replaced half of the white sugar with 1/2 cup packed brown sugar. I baked these 1 dozen at a time , on parchment paper . They spread only slightly . In my oven 10 minutes is perfect for that tender crisp texture so important in a Sandie. These cookies are meant to have a mild flavor ...with these changes, this recipe bakes exactly the way I would expect a perfect Pecan Sandie to be . Thank you !
These were perfect. I made 3 changes: #1: I used only 100% whole wheat flour #2: I used butter in place of the margarine #3: I used unrefined (turbinado) sugar in place of the white. I did, however, use the white confectioners' sugar as called for. For my family & me, these were absolutely melt-in-your-mouth delicious! Much better than store-bought -- and fresher as well! 5 stars all the way!
MAKE SURE THAT YOU DIP ONLY THE TOPS INTO SUGAR, OR THEY'LL BURN. I used 1/2c white sugar and 1/2c brown sugar. Chill dough before rolling into balls. Toast the pecans, the flavor comes out better. Push a pecan half into the center of the balls. These cookies don't spread much. Always use butter instead of margarine when it comes to baking.
Just made these and love them. I changed the recipe slightly. I doubled the pecans and added another 1/2 teaspoon of baking soda. I scooped these with a 2 oz scoop and slightly flattened with a fork and sprinkled with colored sugar. Yum
Awesome!! I used all butter, salted and did not add any additional salt. I also baked on parchment paper. Cookies were perfect after 10 minutes in the oven. Loved by all in my house!!
This has to be one of THE best cookies I have ever had. Quick to make and a all time favorite!
These are absolutely the easiest to make and best tasting cookie. I make these several times a year and always to rave reviews. The only change I have ever made to this recipe is to toast the whole pecans before chopping them. Toasting the pecans makes these irresistable!!!
Awesome, tasted terrific and my children loved them. Had to make extra just for company.
I COULD EAT THE WHOLE BATCH......did not get 8 dozen....got 4 1/2......made regular size cookies...would feel short changed with a smaller cookie.....Fabulous recipe!
Oh, my oh my! This makes such good cookies. I will never again buy the cookies in a sack again. Delicious! Make a lot, is easy enough and just a great cookie. I used 1/2 cup white sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 2 tsp vanilla and it was just perfect!
I made these cookies tonight and think the flavor is really good. I followed another reviewer and used 1/2 white sugar; 1/2 brown sugar. I rolled my first batch in sugar, as written. For us, they were way too sweet so they rest were baked without the additional sugar. Baked a couple batches on parchment and some without. The cookies baked on parchment spread more resulting in a thinner cookie. Had no problems with cookie sticking without the parchment. I used a cookie scooper and did not bother to roll them - they maintained a beautiful shape. Next time, I would reduce the amount of oil and either use butter or applesauce.
I followed this recipe to the letter and only left out rolling the cookies in sugar (personal preference only!). These have a mildly sweet flavor that sits really well in our family. I did press my cookies into a nice flat round shape since others had trouble with not spreading... and mine barely moved.. so the result was a perfect cookie for our family! Thanks so much for sharing!
If I could give this recipe a 10 I would! This is extremely delicious, I did sub. the margarine for butter, butter makes everything better. Try this you won't be disappointed!
These are really great! I used butter instead of margarine and doubled the vanilla. I didn't have any cream of tarter, so I used two tablespoons of baking powder, and omitted the baking soda. I was a little worried they wouldn't be as good, but they were absolutely wonderful! I can't seem to keep my hands off of them.
i dont know what i did wrong. the cookies i baked are nothing like what everyone else describes. my cookies tasted like the bottom of my oven. (or what i imagine it might taste like) please help.
Loved these Cookies! We had to use margarine because my husband and son have dairy allergies, but they were still good. I can only imagine how good they would be with real butter!
I just finished making these cookies. Based on other reviews I modified the recipe slightly and the cookies were great!! I subsituted 1 cup margarine for 1 cup butter. I substituted 1 cup vegetable oil for 1 cup crisco. I also use 1/2 brown sugar and 1/2 cup white sugar. The cookies are just like the Keebler Pecan Sandies and my kids absolutely went crazy for them! I will definitely be making these cookies again and again! Thank you for the awesome recipe. By the way, refrigeration was not required.
Tasted better than store-bought. Not at all difficult, kids would like helping. I did have to grease my cookie sheet though. (Used spray oil.)
these were pretty good. very cake like. i used apple sauce instead of oil and i did not roll in sugar. i'm hoping they will still be soft tomorrow.
OMG! There is NO reason to buy these ever again! I followed another reviewer and used 1/2 brn sugar and 1/2 wht sugar instead of all wht sugar (am partial to brn sugar), and doubled vanilla. I made these for a VERY picky hubby, whose favorite cookies are these, and he kept saying.."I only had 4.....". Do try this recipe!! :) ENJOY!
Delicious!!!! :D used 2 teaspoons of vanilla instead of 1, just as everybody else suggested
Oh boy, these are GOOD! I made 1/2 recipe because I only had 1 cup of pecans. I used half brown sugar, half regular sugar, kept the powdered sugar the same. I used canola oil and used a little less (about 2/3 of the half cup called for in the half recipe.) I used unsalted butter, I never use margarine. I used my small cookie scoop, and didn't bother to roll them in sugar, but flattened them slighty with my fingers before baking. They spread out perfectly, and didn't stick to the cookie sheets. This recipe is a keeper, will make often!
I have made this recipe 4 times. The first time I made it just as written and they stuck to the pan and crumbled when trying to remove. Cookie tasted good. I made it the second time leaving out the oil and it turned out very dry. I sprayed the pan with Pam baking spray. I wanted the right consistency so I made it third time making alterations. The last time I made them this is what I did; spray the cookie sheets with Pam baking spray, substituted oil for 2 tbls of milk, 2 tbls of vanilla extract, 1 tbls butter flavoring, 3 1/2 cups of flour, 1 1/2 tsp salt, omitted the tartar, 3 cups chopped pecans and no sugar for decoration. You'll get a cookie instead of cake like cookie.
I would give this recipe a 5 star except that I made some "changes" after reading all the reviews. I used butter instead of margarine and used 1/2 granulated sugar and 1/2 brown sugar. I also only baked them for 8 to 9 minutes. But overall...these were totally "OUTSTANDING". Not only were the verbal reviews excellent...but just watching everyone's facial expressions when they first bit into these was awesome! I came right home tonight and added these to my favorite cookie list. Thank you for sharing. The recent Keebler commercials for pecan sandies inspired me to even look for and bake these cookies. LOL
Delicious!!! I made one change, instead of margarine I used butter and I did not roll in sugar. The cookie was sweet enough and soo buttery, a real melt in your mouth treat! I plan on making this apart of my Xmas cookie line up =D
This is a great recipe. I took the advice of others and used 1/2 cup of white sugar and 1/2 cup of brown sugar instead of 1 cup of all white sugar. I also doubled the vanilla extract and did 1.5 tsp of salt. Finally, I added some cinnamon to the white sugar I rolled the cookies in. These were a huge hit! I usually make them at Christmas time, but my brother requested them for his birthday in March ☘️
These cookies are great, though not traditional pecan sandies. The baking time is definitely more like 9 mnutes. They tend to burn on bottom quickly if you don't keep an eye on them. I used parchment paper, and they didn't stick. I think next time I'll try baking them on the top rack of the oven to help with the burning. Also instead of rolling the cookie dough ball in sugar, I would dip them and not cover the bottom with sugar because sugar tends to burn. These cookies DO expand, so make sure not to make them too big and place them 2 inches apart. They bake so quickly, you can make multiple batches in no time! I didn't have enough oil, so I substituted 1/2 of the oil with apple sauce. It turned out great :)
First time making these cookies, they were excellent, soft and tasty, used butter, extra vanilla and very easy to remove from cookie sheet, I did not use parchment paper and I did not spray the cookie sheet, they came out slighly toasted on bottom
Loved these! Used butter rather than margarine - kept everything else the same. These are light and yummy. Will make again.
This is the first time I have made pecan sandies, and I am an avid baker. These were absolutely wonderful!! Sooo many compliments. I have already handed out the recipe. Note, I used a cookie scoop, as I do for almost all my cookies - bake more even and are uniform. They looked perfect! Make tons!!!!
These were the best! I worried because I forgot the vanilla, but it was for nothing. I did follow the others advice and substituted 1/2 the sugar for brown sugar. Refrigerating the dough for about 30-45 mins is a must. It made it so much easier to work with. Also, parchment paper is very important as Im sure the cookies would have stuck without it.
These are delicious doing the recipe exactly! These cookies are not meant to be brown so don't over cook them (like I did) waiting for them to brown a little... Even with my slight mistake they were still yummy!!!
just made these again and all i can say is this recipes rocks! it's easy, fast and so much better than even what the elves can make (sorry little guys!) i scoop them with a 2 oz disher and flatten a little with a fork and sprinkle with colored sugar...devine! they are tender and rich--i use unsalted butter instead of margarine). great recipe!!
Move over Keebler's I have found something even better then Ernie the Elf's! Me and my husband really enjoy these, our four kids can take them or leave them.
Excellent cookie recipe! I used real butter instead of margarine for better flavor. I also affixed a pecan half on each cooled cookie with a powdered sugar and water icing made in a sandwich ziploc. Clip a tiny corner off the bag to deliver small dots of icing to "glue" the pecan to the cookie.
Very Simple and EASY to make - Great tasting cookie too! They truly do melt in your mouth. Thank you so much. Karen
Outstanding recipe! I used butter instead of margarine and cooled the cookies on their sheets for 5 mins. before transferring to a plate. Sensational! I'll be baking these for years to come!
These cookies are wonderful! The only alterations that I made was that I used 1/2 cup packed light brown sugar AND 1/2 cup white sugar instead of all white sugar along with butter not margarine. The pecan sandies came out awesome - very tasty. Thank you for the recipe!
These are very good cookies...buttery, crispy, melt-in-your-mouth, with an awesome pecan flavor and crunch. Like many other reviewers, I topped mine with a pecan half, to add a little interest. The only problem I had with these cookies is that they have a slight baking soda taste..I might be the only one who noticed this, as no one complained about it to me. I also used butter instead of margarine, because I never have it in the house. The cookies turned out great...except for that baking soda taste. Thanks for sharing the recipe...I'll probably make these again!
LOVED this recipe! A great addition to my Christmas trays this year. The recipe yields alot and makes a nice presentation. It doesn't hurt that they are wonderfully tasty, too! Thanks for sharing this great recipe, m-ann!
I LOVE pecan sandies, and these are fabulous! For folks who have trouble with the soft dough, I used a small cookie scoop (Pampered Chef, but you could probably find it at a kitchen store) and scooped the dough onto wax-paper lined cookie sheets. I stuck them in the freezer for a few minutes before rolling in sugar. Hope this helps!
Wow, these are absolutely fantastic! I've never been a fan of pecan sandies, but I was making these for my mom. I had to try one to make sure they were edible and WOW! So good! I loved the texture, flaky without being overly dry. They are really rich and delicious. I made these with vegan egg replacer and they turned out perfectly. I rolled half in sugar, the other half I topped with a pecan half (very pretty). Thank you, thank you!
Amazing recipe that was a hit at a bake sale. I followed one reviewers advice and did 2 tsp of vanilla and 1.5 tsp of salt. I also split the recipe in two and did half with regular flour and half with Bob's Red Mill Gluten Free flour. The gluten free ones were equally delicious and equally loved!! Saving and remaking this one for sure.
I cannot believe how good these cookies are. I also used butter instead of the margarine, and they are so light, crispy and delicious! I will definitely be making these again.
fantastic! i did something extra, which was to make them into thumbprint cookies - indenting my thumb once the dough was shaped into balls on the cookie sheet and piping in raspberry jam. it was the perfect compliment and my company raved about how perfectly deliciously these were.
I used butter instead of margarine and 1/2 brown and 1/2 white sugar. These were good warm but a few hours after I baked them, they were so dry they just crubled. I don't think I overbaked them as I didn't even let them get brown or golden. Oh well, they were good when dunking them in milk.
If I'd known these were so easy to make (and the recipe makes so many!) I would've stopped buying Keebler years ago!
Amen Sister, these are really good!!! I followed the recipe exactly. Before baking I used the sugared bottom of a glass to gently smash the cookie just a little bit flat. Some cookies are good warm out of the oven but these are best cooled.
So very good. Recipe says margarine, but I used real butter (always). And I have good cookie sheets, I don't have any trouble getting them off the pan and I don't use any of that other stuff.
I followed the recipe with the suggestion from another member of adding 1/2 tsp. almond extract, and it's great! After reading what others said about it being too soft, and hard to remove from the pan, I wondered if I was making a mistake in even trying this, but I forged ahead. I wiped the cookie sheets with a small amount of cooking oil, used a cookie scoop with a squeeze handle, and a meat fork to toss in the sugar and lift out, leaving the excess sugar behind. They turned out perfect. I would recommend watching them closely in the oven, so as to remove them just before browning. These will be a great part of my Christmas cookie trays which I'm looking forward to sharing with friends and neighbors!
Super easy recipe. I used a small ice cream scoop and got 113 cookies out of one recipe. I did bake them at 350 for 10 minutes and they came out perfect. Taste is very goo!!
My dough was too sticky to roll into balls so I added about 1/3 cup of flour. I had no other problems but will try adding alittle more sugar next time, too. I let my cookies cool then put some of them into a bag with powder sugar to dust them and they turned out to taste like a cross between danish wedding cookies and pecan sandies...very yummy. I also only dipped top side in sugar and pressed them down some before cooking to flatten as I love to dip my cookies in milk, hot tea, and/or coffee. The next time I make these I'm going to add a cup of mini-chocolate chips.
If you're looking for a cookie that EVERYONE will love, this is the one. They are soo good and watch out cause they'll be gone fast! Oh, and it was easy to make too, just make sure you don't over cook them!
I took the advice of another reviewer and added 1/2 tsp. more salt and an extra tsp. of vanilla. They are soooo good!
Everyone loved these. Used half brown sugar/white sugar as suggested. These were a hit at our shower. Recipe makes a lot , but I did not have to worry about leftovers b/c they even scraped the crumb soff the plate!
A wonderful cookie--light, crispy, melt-in-your-mouth buttery, nutty goodness. I followed the recipe exactly, though omitted the rolling in sugar part; instead, I pressed a pecan half onto the top of each cookie before baking. Cook until edges are just starting to brown; they will harden nicely as they cool. A perfect cookie for the Christmas season.
What a great cookie. I was looking for a pecan sandie type & this is it. I did change the sugar as some reviewers suggested to 1/2 cup each of white & brown sugar & used butter. I also pressed pecan pieces into the top of each cookie. Will make this again & again.
The first time I made these, I was sure I had made a mistake when measuring the flour because the batter was so thin and impossible to roll into balls. I added more flour and also added some almond flavoring. Everyone said these were their favorite cookie and asked for the recipe. The second time I made these I realized I had added the correct amount of flour according to the recipe; however, I added more flour as before and once again they turned out great.
This cookie is excellent. This recipe is definitely a keeper. I will make them often.
I made these cookies on Dec. 14, 2005 and I just have to say that they taste like the pecan sandies you buy in the store. Excellent! My husband has always loved pecan sandies, so I looked for the recipe on allrecipes and decided to try making them myself. This recipe is a keeper. My husband is allergic to soy and margarines have soy products so I used real butter. I have even substitued the pecans with walnuts and the taste is still excellent. Thank you for the recipe!
I made these today for the first time and OH MY GOODNESS they are great!!!! I own a country market/bakery - my customers love sampling any new recipes I try -- they all loved these -- warm right out of the oven. Thanks for a new cookie now added to my cookie basket. I did use butter instead of margarine.
Absolutely wonderfull! My wife is my best critic and she ate most of the batch! I wonder how half brown sugar would taste as the main sugar called for? I'll try that next time.
I used these for my holiday goodie gifts and everyone just went nuts!! I'm afraid I won't be able to go back to store-bought now... :-P
Hands down, these have got to be the best cookie I have ever tasted! I used butter instead of margarine, and let the batter sit for 5 minutes before I shaped them. These are BETTER than Keebler!
I listened to another reviewer and didn't roll the cookies in sugar before baking. I wish I had! They weren't quite as sweet as I would've hoped. But, despite that it didn't affect my review. They are just ok. Pretty bland with a heavy texture. I probably won't make these again.
Someone brought me some store bought Pecan Sandies but they tasted weird to me. I decided to look up a recipe and found this one. These were so good nobody even wants to think of the prepackaged kind anymore.
Fabulous cookies! We have 2 pecan trees and this year's yield has been prolific so I went looking for a cookie recipe. I just keep making and sharing, so delicious! I did not change anything from recipe.
Took these to a potluck at work. Everyone LOVED them. My bf said they were pretty good. I don't like shortbread OR nuts in my cookies so I thought they were so so.
These are fantastic cookies. The oil makes them crisp. This recipe makes a ton - I think I got 9 dozen and that was after I taste-tested quite a few!!
These are amazing! I followed another cook's recommendations and added 1 1/2 teaspoons vanilla and 1 1/2 teaspoon salt as well as used butter instead of margarine. An amazing flavor and they simply melted in my mouth!
Good, easy recipe to make. Used real butter, extra vanilla, and white and brown sugar. Oh, and walnuts because I ran out of pecans.
What a yummy cookie! I also added extra vanilla, and i only put in 1 1/2 cups of chopped pecans only because i wasn't going to buy two packages. It turned out great!! My husband loved them and he doesn't even really like pecans!
Too Good to Believe, I made these for Christmas last year and was a little hesitant-with 1 cup of butter and then 1 cup of oil, but it got so many good reviews I thought I would take a shot. I can't believe that it tastes soo good. These are a keeper-I only changed the sugar like a few people mentioned-half white and half brown. Have already passed them down to my children. Of course with all the praise going to m-ann. Thank your for this great cookie recipe.
