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Ingredients
96
Original recipe yields 96 servings
Directions
Nutrition Facts
Per Serving:
90 calories; protein 0.9g; carbohydrates 8.8g; fat 5.9g; cholesterol 3.9mg; sodium 60.8mg. Full Nutrition
Most helpful positive review
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 More
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(580) Most helpful critical review
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. Read More
Helpful
(20) Reviews: Most Helpful
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 More
Helpful
(580) 
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. Read More
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(389) 
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! Read More
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(218) Advertisement
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. Read More
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(144) 
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. Read More
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(88) 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! Read More
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(77) Advertisement
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! Read More
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(56) 
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. Read More
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(51) These cookies are very good! The dough is very soft so you might want to refrigerate it before shaping into balls. Read More
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(35) 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. Read More
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(20) 
