Rating: 4 stars
23 Ratings
  • 5 star values: 13
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

This pecan sandies recipe is great for the holidays, or any time you're craving a sweet snack. Dress up your pecan sandies cookies by rolling each ball of dough through coarse sugar before baking—it'll add a gorgeous shimmer to each cookie.

Source: Better Homes and Gardens


Credit: Andy Lyons

Recipe Summary

6 mins
10 mins
15 mins
1 hr 16 mins
45 mins
36 cookies


Ingredient Checklist


Instructions Checklist
  • Position a rack in upper third of oven; preheat to 350°F. Grease baking sheets or line with parchment; set aside.

  • In a medium heavy saucepan bring butter to boiling over medium heat (it will be foamy). Adjust heat so it bubbles gently. Cook, stirring the bottom frequently, until fragrant and golden, about 6 to 8 minutes. Watch carefully to avoid burning. Stir in chopped pecans (it's normal for mixture to foam up). Return to a gentle boil. Cook, watching carefully, for 1 to 2 minutes (if pecans begin to darken, immediately remove pan from heat). Transfer butter-pecan mixture to a large bowl. Cool about 15 minutes.

  • Stir powdered sugar, brown sugar, 3 tablespoons half-and-half, vanilla, and salt into the cooled butter-pecan mixture until smoothly incorporated. Stir in flour until fully incorporated. If mixture is crumbly, work in additional half-and-half until it holds together, but is not wet. If mixture is wet, let stand for 5 to 10 minutes more.

  • Divide dough into thirds. Divide each third into 12 equal balls. Roll each bowl in coarse sugar, if desired. Place balls about 2 1/2 inches apart on prepared baking sheets; press a pecan half firmly into each. if edges of the rounds crack, just push back together.

  • Bake one baking sheet at a time for 10 to 13 minutes or until cookies are just beginning to brown. Rotate baking sheet from front to back about halfway through.

  • Transfer baking sheet to a wire rack. Let cool 5 minutes to firm up. Using a wide spatula, transfer cookies to wire rack. Brush pecans on top with molasses or maple syrup, if desired. Cool completely.


Store at room temperature up to 10 days.Freeze up to 2 moths.

Nutrition Facts

117 calories; fat 8g; cholesterol 14mg; saturated fat 4g; carbohydrates 10g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 4g; protein 1g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 34mg; potassium 30mg; calcium 10.1mg; iron 0.4mg.