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Pecan Sandies


Dense and buttery, this cookie is closely related to shortbread, which originated as a holiday treat in ancient Scotland.

  • Yield: Makes about 5 dozen

Source: Martha Stewart Living, December/January 1994/1995


  • 1 cup (2 sticks) unsalted butter
  • 1/3 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 2/3 cup pecans, finely ground
  • 1 2/3 cups all-purpose flour
  • Pinch of salt
  • 1/4 cup confectioners' sugar


  1. Heat oven to 350 degrees. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in vanilla.

  2. Mix ground pecans with flour and salt, and add to butter mixture. Beat, beginning on low speed and increasing to medium, until combined, about 1 minute.

  3. Lightly flour palms, if necessary, and roll dough into 3/4-inch balls. Place on an ungreased baking sheet 1 inch apart. Bake until just brown on edges, 20 to 25 minutes. Remove cookies from baking sheet while still warm; sift confectioners' sugar over tops.

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