Pecan Sandies

Pecan Sandies
Photo: Greg DuPree
Hands On Time:
20 mins
Total Time:
2 hrs
24 cookies


  • 2 cups all-purpose flour, spooned and leveled

  • ¼ teaspoon kosher salt

  • 1 cup (2 sticks) unsalted butter, at room temperature

  • ½ cup confectioners’ sugar

  • ½ cup granulated sugar

  • 1 teaspoon vanilla extract

  • 1 cup chopped pecans


  1. Heat oven to 350° F. In a medium bowl, whisk together the flour and salt.

  2. With an electric mixer, beat the butter and sugars on medium-high speed until light and fluffy. Beat in the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just incorporated (the dough will be crumbly). Mix in the pecans.

  3. Roll heaping tablespoons of the dough into balls and place on parchment-lined baking sheets, spacing them 1 inch apart. Bake until the edges are golden, 18 to 20 minutes.

  4. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Note: Total Time includes cooling time.

Nutrition Facts (per serving)

165 Calories
11g Fat
15g Carbs
2g Protein
Nutrition Facts
Calories 165
% Daily Value *
Total Fat 11g 14%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 50mg 2%
Total Carbohydrate 15g 5%
Total Sugars 7g
Protein 2g

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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