By Lavender Lynn on October 26, 2007
Photo by appleydapply
Photo by appleydapply
"This recipe is from BC Cookie cookbook. This is another of our traditional Christmas cookies."
Serving Size: 1 (13 g)
Servings Per Recipe: 48
"These were so good. I have lots of memories of my Mom making these. Sorry there aren't many in the pic - but we scarfed up on these before the pic was taken. lol. Thanks, Lynn. These were delish and I will make them again. Made for Culinary Quest 2014."
"What a lovely cookie, I doubled the recipe and shared with friends and office colleagues, everyone loved them. I followed the suggestion of cooking on a lower heat (325), worked well for me. Thank you LLynn, lovely recipe, made for I Recommend tag game"
"These are so good, they melt in your mouth. I served them on my holiday goodie plates this year. I have to say the yield of 48 is right on the money. Originally I rolled them too big and only got 23 or 24. But then I decided to cut each one in half and they were a much more attractive size. Thanks Lavender Lynn!"
"Love it, Love it, Love it!! these cookies are a hit and home run, i had to make 3 batches because my kids kept stealing them, but thats ok, my Christmas cookie plates still had plenty for everyone. thanks for sharing ( if there was a 6 star choice i would have selected it)"
"These were marvelous. I used 1/2 margarine and 1/2 butter which turned out fine. Mine were a little larger than 1" I guess, because I only got 33. Because they were big, I was worried they'd get too brown on the bottom before they were fully baked, so I followed Seasoned Cooker's suggestion to bake at 325. They were perfectly done at 23 minutes. Thanks for sharing this new keeper recipe!"
"SO GOOD! Just make a batch of these to throw on a cookie tray. Remind me of Sandies (one of my favorites). My BF keeps sneaking into the kitchen to grab a bite."
"I remember this recipe growing up as Nut Puffs, but regardless of the name the taste is the same. These are a quickly disappearing holiday cookie. Thank you for posting a long lost recipe!"
"These are some of my favorite cookies. I made them with my cooking class that I teach. Most of these girls have never even seen a measuring cup, so we had fun. They LOVED them! Made for ZWT 4!"
"Awesome cookie!!! These were always known around our house as Pecan Sandies, and there was never a Christmas gone by that I didn't make these for my cookie trays when I made them. They are sweet and buttery and loaded with nuts with just the most delicious taste. One of my "Faves" for sure! Linda"
"I did two batch of these little gems. The first was on a non-stock cookie sheet. They turned out wonderful! The second batch I used one of those cooking liners and the bottoms of the cookies flattened! No matter, they were still loved and gone by the end of the Day!"
"These are great! My mom made them years and years ago. They are still a family favorite. We've always used pecans instead of walnuts."
"I make these all the time. I've used pecans as often as I've used walnuts, and it always turns out great. What I love the most is that they don't spread out, so you can fit all the cookies on the same sheet. This is a one-bowl, one batch recipe! I usually sift powdered sugar over the tops while they're still hot, and then roll them once thay've cooled."
"My Christmas would not be complete if I didn't have these goodies!!! They are known by many names...butter balls, sand tarts and sanddunes. I have found that I am so busy making cookies that I do not have time to roll each into a ball. My quicker method is to roll the dough out into a 1 inch long strip and cut into 1 1/2 inch pieces, making "little logs". These are not so overpoweringly sweet and just melt in your mouth! Thanks Lynn for sharing!(Edit on 12-18-07 - I cook these precious little goodies at 325 degrees for 25 minutes. This allows the pecans inside to get done and the lower heat helps prevent overbrowning.)"
"Made for photo tag Winter 07 Very easy to prepare and it made exactly 48 cookies just like Lynn posted,that never happens to me.LOL I think these will be even better after a week or two as they are somewhat like a shortbread dough. Can't wait!"
"On the forums, someone asked what your must-have recipe for Christmas was. I came looking to see if this was posted, and here it is. I've been making this for years. In the cookbook, it says they are especially favored by men, but I've never met a soul who didn't love them. They look like little snowballs. I would not be allowed through the holiday season without them. Watch the bottoms to make sure they don't get too dark,as the chef said, you want the cookies set, but not brown. Thanks, chef, for posting."