Pecan Sandie Pie Recipe | Californian Mum in London

I love pecan sandies they are one of the most popular choices in desserts in the united states of America. But I hadn’t seen/tasted any since moving to the UK in 2002. So I did a little research on the interweb and found a couple of recipes which seemed good. I made the dough and kept it in the fridge for a few days (I normally refrigerate cookie dough for at least 24 hours before baking as you get a better consistency). You don’t have to bake all the dough at once. Dough normally keeps in the fridge for up to a month, so it is handy to have it in the fridge in case a friend pops in.

Pecan Sandies Instructions

Ingredients:

225 g butter
65 g caster sugar
250 g plain flour
110 g chopped pecans
25 g icing sugar
1 pinch salt

Instructions:

Cream butter and sugar. Add vanilla and salt. Stir in flour until well-mixed. Add pecans. Roll into cling film and chill in refrigerator for at least two hours.

When you’re ready to bake, preheat oven to 165C/150C for a fan-assisted oven. Shape dough into balls and bake for 18-20 minutes, until golden brown. Let cool down for 5-10 minutes, then roll in confectioners’ sugar (this is my daughter’s favourite part). You can store these cookies for five days, but they don’t normally last longer than one.

Pecan Sandies Instructions

Instructions:

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