Pecan Sandies Cookies Recipes

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BEST PECAN SANDIES



Best Pecan Sandies image

These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)

Provided by Barb G.

Categories     Dessert

Time 45m

Yield 48 Cookies

Number Of Ingredients 7

2 cups butter
2/3 cup white sugar
4 teaspoons water
4 teaspoons vanilla
4 cups sifted flour
2 cups chopped pecans
6 tablespoons powdered sugar

Steps:

  • Cream to gether butter and sugar until smooth.
  • Beat in water and vanilla.
  • Stir in the flour and pecans until well blended (I use the mixer).
  • Cover dough and chill at least 4 hours (can be chilled over night).
  • Preheat oven 325 degrees.
  • Shape dough into walnut sized balls or cresents.
  • Place 2 inches apart onto cookie sheets.
  • Bake for 18 to 20 minutes.
  • Roll in powdered sugar while still warm.
  • I like to double roll them in the powdered sugar.

PECAN SANDIES COOKIES



Pecan Sandies Cookies image

Whenever Mother made these cookies, there never seemed to be enough! Even now when I make them, they disappear quickly. These melt-in-your mouth treats are great with a cold glass of milk or a steaming mug of hot chocolate. -Debbie Carlson, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 7

2 cups butter, softened
1 cup confectioners' sugar
2 tablespoons water
4 teaspoons vanilla extract
4 cups all-purpose flour
2 cups chopped pecans
Additional confectioners' sugar

Steps:

  • Preheat oven to 300°. In a large bowl, cream butter and sugar. Add water and vanilla; mix well. Gradually add flour; fold in pecans. , Roll dough into 1-in. balls. Place on ungreased baking sheets and flatten with fingers. , Bake 20-25 minutes or until bottom edges are golden brown. Cool on a wire rack. When cool, dust with confectioners' sugar.

Nutrition Facts : Calories 118 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 49mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

PECAN SANDIES



Pecan Sandies image

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

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 30m

Yield Makes 18

Number Of Ingredients 6

1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup packed light-brown sugar
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour (spooned and leveled)
1 cup pecans, coarsely chopped

Steps:

  • 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.
  • 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.

Nutrition Facts : Calories 135 g, Fat 9 g, Protein 1 g

PECAN SANDIES (MEXICAN WEDDING COOKIES/CAKE)



Pecan Sandies (Mexican Wedding Cookies/Cake) image

These delicious pecan cookies go by many names - Pecan Sandies or Mexican Wedding Cookies/Cake, but they are all the same buttery, melt in your mouth family favorite!

Provided by Karlynn Johnston

Categories     Dessert

Time 30m

Number Of Ingredients 7

1 cup salted butter
1/3 cup white sugar
2 teaspoons water
2 teaspoons vanilla extract
2 cups sifted all-purpose flour
2 cup very finely minced pecans
1/2 cup powdered/confectioners' sugar

Steps:

  • Using a hand mixer or a stand mixer with the paddle attachment, cream together the butter and sugar until smooth. Beat in the water and vanilla.
  • Stir in the flour and pecans until well blended.
  • Cover the dough with plastic wrap and chill in the fridge for at least four hours.
  • Preheat the oven to 325 °F.
  • Shape the dough into walnut sized balls or crescents. (Crescent shaped are more the traditional Mexican wedding form of these cookies.)
  • Place the dough balls or crescents 2 inches apart onto ungreased cookie sheets.
  • Bake for 18 to 20 minutes in the preheated oven, until golden.
  • Cool on a baking rack, then roll in the confectioners sugar. I don't roll them when they are warm as they still will soak up the powdered sugar while cool and this way they don't get sticky.

Nutrition Facts : Calories 122 kcal, Carbohydrate 9 g, Protein 1 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 45 mg, Sugar 3 g, ServingSize 1 serving

PECAN SANDIES



Pecan Sandies image

OUR GRANDCHILDREN go through these cookies like locusts in a wheat field! I always tell my husband to try hiding them when the grandkids come, but their little noses find them every time. -Martha Crowe, La Plata, Maryland

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield about 1-1/2 dozen.

Number Of Ingredients 5

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla extract
1 cup cake flour
1/2 cup finely chopped pecans

Steps:

  • In a bowl, cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. , Roll into 1-in. balls; place on a greased baking sheet. Bake at 350° for 15-18 minutes or until bottom edges are golden brown. Cool on a wire rack.

Nutrition Facts : Calories 213 calories, Fat 15g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 103mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 2g protein.

BEST PECAN SANDIES



Best Pecan Sandies image

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.

Provided by Jessica Chaney Root

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 5h

Yield 12

Number Of Ingredients 7

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

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
  • Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
  • 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.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
  • Bake in the preheated oven until golden around the edges, 12 to 15 minutes.

Nutrition Facts : Calories 307.2 calories, Carbohydrate 27.5 g, Cholesterol 57.7 mg, Fat 21.2 g, Fiber 1.2 g, Protein 2.9 g, SaturatedFat 10.3 g, Sodium 158.5 mg, Sugar 12.9 g

PECAN SANDIES



Pecan Sandies image

Very good melt in your mouth cookies. Makes a bunch.

Provided by m-ann

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 30m

Yield 96

Number Of Ingredients 12

1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups chopped pecans
½ cup white sugar for decoration

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
  • Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Nutrition Facts : Calories 90.3 calories, Carbohydrate 8.8 g, Cholesterol 3.9 mg, Fat 5.9 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 0.9 g, Sodium 60.8 mg, Sugar 4.5 g

EASY PECAN SHORTBREAD COOKIES



Easy Pecan Shortbread Cookies image

Today is the day to step away from store-bought versions and step up with the know-how to make pecan shortbread cookies from your own kitchen! Full of buttery flavor and toasted pecans, these butter pecan shortbread cookies are a family-favorite recipe that's hard to resist. Pair these pecan sandies with an afternoon cup of coffee or add them to a holiday cookie tray next to an array of classic treats. This recipe makes about 84 cookies so freeze them for later or share them with friends. Now, the next time you're craving pecan shortbread cookies you can head to your own kitchen, instead of the store.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 84

Number Of Ingredients 5

1/3 cup finely chopped pecans
1 cup butter, softened
1/2 cup sugar
2 1/2 cups Gold Medal™ all-purpose flour
1 teaspoon vanilla

Steps:

  • To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown. Remove from heat; cool.
  • In large bowl, beat butter and sugar with electric mixer on medium speed until fluffy. Gradually add flour, beating just until blended. Stir in toasted pecans and vanilla.
  • Divide dough in half; shape each portion into 2 (1 1/4-inch-thick) logs (about 12 inches long). Wrap in cooking parchment paper; refrigerate 1 hour or until firm.
  • Heat oven to 325°F. Line cookie sheets with cooking parchment paper. Unwrap dough; cut into 1/4-inch slices. On cookie sheets, place slices 1/2 inch apart.
  • Bake 18 to 20 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

Nutrition Facts : Calories 40, Carbohydrate 4 g, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 20 mg

PECAN SANDIES



Pecan Sandies image

Buttery and crumbly, and just barely sweet, old-fashioned pecan sandies deserve a spot in your regular baking rotation, especially during holiday cookie season.

Categories     Christmas     baking     comfort food     dessert     snack

Time 1h

Yield 24 servings

Number Of Ingredients 8

2 sticks butter, softened (1 cup)
1/2 c. packed light brown sugar
1/4 c. granulated sugar
1 1/2 tsp. vanilla extract
1/2 tsp. kosher salt
2 c. all-purpose flour
1 c. pecan halves, finely chopped
24 pecan halves

Steps:

  • Preheat the oven to 350° F.
  • In the mixing bowl of a stand-up mixer, add the butter and sugars. Beat on medium speed for 3 minutes or until light and fluffy, scraping the sides and bottom of the bowl as needed. Add the vanilla and salt and beat well to combine. Add the flour and mix on low speed until a dough forms. Add the chopped pecans and mix on low until pecan are incorporated into dough.
  • Shape the dough into 1 1/2-inch balls and place 2-inches apart on 2 parchment-lined baking sheets. Using the bottom of a glass, press down on each ball to a 1/2-inch thickness. Press one pecan half into the top of each cookie.
  • Bake for 18 minutes or until the bottom edges start to lightly brown. Let rest for 3 minutes on the sheet trays, then transfer the cookies to a cooling rack. Cool completely.

PECAN SANDIES RECIPE



Pecan Sandies Recipe image

This Pecan Sandies Recipe makes the perfect buttery cookie. Classic shortbread is studded with butterscotch chips and chopped pecans for a rich, nutty treat.

Provided by Ashlyn Edwards | Belle of the Kitchen

Categories     Dessert

Time 1h

Number Of Ingredients 8

1 cup unsalted butter (2 sticks) (softened)
1 teaspoon vanilla extract
2 cups all purpose flour (spooned and leveled)
1/2 cup powdered sugar
1/4 teaspoon salt
1-2 Tablespoons milk (only if needed)
1/2 cup butterscotch chips
1/4 cup chopped pecans

Steps:

  • Add the softened butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until the butter is smooth and creamy.
  • With the mixer on low, slowly add the flour, powdered sugar, and salt. If the dough is too dry (if it doesn't hold together when you squeeze it), add 1 tablespoon of milk at a time until the dough resembles a dry cookie dough. It shouldn't be sticky, but just wet enough to hold together if you shape it into a ball.
  • Next, add the butterscotch chips and pecans and fold them into the cookie dough. Shape the dough into a disc and wrap it in plastic wrap. Place it in the fridge to chill for 30 minutes up to 1 hour.
  • While the dough chills, preheat your oven to 350F and line your baking sheets with parchment paper or silicone baking mats. Once the dough has chilled, turn it out onto a lightly floured surface and roll it out to ¼" thick. Cut out your desired shape (I used a 2.5" round cookie cutter) and transfer them to the prepared baking sheets.
  • Bake for 14-18 minutes or until the cookies are just starting to turn golden brown around the edges. Remove from the oven and allow the cookies to cool fully on the baking sheet. Then transfer any leftover cookies to an airtight container and store at room temperature for up to five days.

Nutrition Facts : Calories 166 kcal, Carbohydrate 17 g, Protein 2 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 25 mg, Sodium 98 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 4 g, ServingSize 1 serving

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