Pecan Sandies

I love pecan sandies. 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


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


  • 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.
Now stop reading, and go make yourself some yummy cookies!

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