Pecan Sandies

When I told people that I was writing a cookie book, I can’t believe how many asked me if I had included a recipe for Pecan Sandies. It seems everyone wants to relive their childhood. The problem is, to get really close, I had to use shortening, which I just couldn’t do. Herewith: my buttery version of Pecan Sandies, sandy still.

Pecan Sandies
Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
  • ¾ pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon water, at room temperature
  • 4 cups all purpose flour
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 2½ cups lightly toasted and cooled pecans, very coarsely chopped (not ground!!)
  1. Preheat the oven to 325 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, vanilla and water, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the flour, salt and baking soda.
  5. Scrape down the side of the bowl, add the pecans and mix again.
  6. Form the dough into 1 inch balls and using your hand or the bottom of a water glass, press down until flattened.
  7. Place onto an ungreased cookie sheet, transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 17- 20 minutes.
  8. Transfer to a wire cooling rack.
  9. Cool cookie sheet completely between batches. Repeat with remaining cookies.