Pecan Sandies

317 Ratings
  • 5 62
  • 4 82
  • 3 104
  • 2 59
  • 1 10

These melt-in-your mouth pecan sandies are way better than their store-bought cookie counterparts.

Everyday Food, April 2009

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
total:
30 mins
Yield:
Makes 18
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Ingredients

Directions

  • Preheat oven to 350 degrees, with racks in upper and lower thirds. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy; beat in vanilla and salt. With mixer on low, gradually add flour, beating just until combined. Fold in pecans.

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  • Roll dough into 1 1/2-inch balls, and place on 2 baking sheets, 2 inches apart. With the dampened bottom of a glass, lightly flatten each ball.

  • Bake until cookies are golden brown, 15 to 17 minutes, rotating sheets halfway through. Transfer to wire racks, and let cool.

Cook's Notes

For best results, line cookie sheets with parchment prior to baking.

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Reviews (22)

317 Ratings
  • 5 62
  • 4 82
  • 3 104
  • 2 59
  • 1 10
Martha Stewart Member
12/08/2019
I've been making Pecan Sandies since I was a little girl making them with my mom in the 1950's - they were a traditional favorite that our family still expects to see on the cookie platter. I have seen the recipe posted on many sites and in many otheer cookbooks and it's always basically the same but not once did I ever seen brown sugar in the recipe! Perhaps you thought you could improve upon the recipe? I am pretty sure these are not pecan sandies.
Martha Stewart Member
05/21/2018
First time I made this recipe, the cookies ran alot and were thin, hard to get off cookie sheet. I made them again and added more flour, one half cup and my vanilla was 2 teaspoons and salt was 3/8 of teaspoon. They looked more like the picture of your cookies.
Martha Stewart Member
12/22/2017
It's the perfect cookie recipe. I wouldn't change anything except to double the recipe, they disappear as fast as I make them
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Martha Stewart Member
02/07/2014
Hello Martha. Thanks for sharing with us this wonderfull recipes. I really appreciated, and this recipe looks really amazing and delicious. Again, i give you thanks. recette macaron
Martha Stewart Member
02/02/2014
Great article and recipes. I have really appreciated. And your tips line cookie sheets with parchment prior to baking is really great. Thanks. credit consommation
Martha Stewart Member
01/05/2014
Absolute favorite! Quick prep, great taste. Triple the batch, they don't last long. Thanks Martha!
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Martha Stewart Member
10/06/2013
I enjoyed this recipe, it really was fantastic.. My kids LOVED it and my husband could't get enough. Thank you so much for making my family happy. Regards Cliquez sur Lien
Martha Stewart Member
05/11/2013
Having just made the recipe, I found that the cookies spread quite a bit, which ended up making the edges a bit crusty. This may be the heat I am working in though- my apartment is like a sauna at the moment! Lovely buttery taste, but cookies are a bit too hard for my liking. Trying again with refrigerated dough tomorrow, to see if there's a difference!
Martha Stewart Member
10/13/2012
I enjoyed this recipe! Being a guy who doesn't cook meals like this often, I did find it pretty easy. I used farm fresh Hawaii Macadamia Nuts from a local farm here in Hawaii, and other fresh ingredients. Great post, and great recipe! Mahalo.
Martha Stewart Member
10/09/2012
Martha these were amazing! i have gone nut crazy, here is another gem of a recipe i have found, http://pinterest.com/pin/281615782920201082/ great at bake sales and party's!
Martha Stewart Member
10/09/2012
Martha these were amazing! i have gone nut crazy, here is another gem of a recipe i have found, http://pinterest.com/pin/281615782920201082/ great at bake sales and party's!
Martha Stewart Member
10/09/2012
Martha these were amazing! i have gone nut crazy, here is another gem of a recipe i have found, http://pinterest.com/pin/281615782920201082/ great at bake sales and party's!
Martha Stewart Member
10/09/2012
Martha these were amazing! i have gone nut crazy, here is another gem of a recipe i have found, http://pinterest.com/pin/281615782920201082/ great at bake sales and party's!
Martha Stewart Member
09/06/2012
These cookies were amazing! Will make again. :)
Martha Stewart Member
01/03/2012
Debbie, if the Recipe does not call for Egg dont Add it
Martha Stewart Member
07/29/2011
Used pecan nut meal instead of whole pecans. Really tasty!
Martha Stewart Member
02/09/2011
Wonderful sandy texture! The brown sugar adds a great caramel taste. Making these often.
Martha Stewart Member
12/28/2010
THESE COOKIES CANNOT BE SENT THROUGH ANYSOLDIER.COM. Martha was incorrect in telling viewers that homemade cookies can be sent to an unknown Soldier through anysoldier.com. Their website says, "Due to concerns for the health and safety of the soldiers, please do not send home-cooked anything to Soldiers other then to your relatives or people who know you. Factory packaged only. Sorry. The Soldiers are told to throw away anything that is not in a factory package."
Martha Stewart Member
04/07/2010
I love them they are crunchy and nutty lots of pecans yummm!!!!!!
Martha Stewart Member
03/30/2010
Definatly too hard for my taste too, easy but not much taste!
Martha Stewart Member
03/28/2010
THIS IS A SHORTBREAD RECIPE..IT DOES NOT..I REPEAT!! DOES NOT REQUIRE AN EGG. IT IS NOT A MISTAKE!!
Martha Stewart Member
05/12/2009
I did not love these. The flavor is good, lots of pecans, but the texture is a little too hard and crumbly for my taste. I think they are harder than shortbread. Martha has other nut
Martha Stewart Member
04/03/2009
QUESTION TO THOSE WHO HAVE TRIED IT - - - Did you add an egg?
Martha Stewart Member
04/03/2009
I'm not very good at baking but these came out so goood!! Yummy! My hubby called it a dangerous ones - he could not stop eating!
Martha Stewart Member
04/02/2009
I used to bake this kind of cookies, and add a whole pecan di top, our favourite.
Martha Stewart Member
04/02/2009
These sound yummy, I can't wait to try them!
Martha Stewart Member
04/02/2009
There is no egg listed as an ingredient in the original publication of this recipe, the April 2009 issue of EDF.
Martha Stewart Member
04/02/2009
I tried the recipe and it turned out well. I used a two-teaspoon cookie scoop to form the cookies, which is somewhat smaller than the recipe calls for. I used the same cooking time. The cookies were delicious!
Martha Stewart Member
04/02/2009
These are a shortbread cookie and contain no egg
Martha Stewart Member
04/02/2009
I will check back later to check for corrected directions. I have a sandies recipe that does not contain an egg.
Martha Stewart Member
04/02/2009
For this amount of butter use one egg. This was probably an inadvertant omission; they are only human and make mistakes just like the rest of us.
Martha Stewart Member
04/02/2009
Where are the eggs?
Martha Stewart Member
03/28/2009
I've tried to bake twice now
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