Best Pecan Sandies

"These are a must at our house during the holidays. They don't last long, That is why I like this larger recipe.I think that BUTTER is a must in Pecan Sandies. Enjoy (prep time does not include chill time.)"
photo by Kim127 photo by Kim127
photo by Kim127
photo by CoolMonday photo by CoolMonday
Ready In:
48 Cookies




  • Cream to gether butter and sugar until smooth.
  • Beat in water and vanilla.
  • Stir in the flour and pecans until well blended (I use the mixer).
  • Cover dough and chill at least 4 hours (can be chilled over night).
  • Preheat oven 325 degrees.
  • Shape dough into walnut sized balls or cresents.
  • Place 2 inches apart onto cookie sheets.
  • Bake for 18 to 20 minutes.
  • Roll in powdered sugar while still warm.
  • I like to double roll them in the powdered sugar.

Questions & Replies

  1. How do I adjust this recipe for high altitude? I live at 6500 feet in elevation!!
  2. Unsalted butter or regular?
  3. Pecan Sandies recipe- You use regular sugar. I found another recipe where they use powdered sugar in the dough rather than regular sugar. What do you think?


  1. Yummy! My mom is going to love these when I bring some home for Christmas. She is a big fan of pecans and this is right up her alley. Of couse the man and I also really like them. I double rolled them in the sugar like Barb suggested. I will say that these don't really spread much while baking so I was able to put them pretty close together. Thanks Barb for a new Christmas cookie standard!
  2. This recipe is by far the best!
  3. This was my first time attempting pecan sandies and they were AMAZING!!! I made them this past Christmas for my husband's job and they were a hit! Of course I had taste-tested about a dozen! Lol I'm making them again tonight for New Year's. I definitely encourage anyone to try them as it is a quick, easy, affordable and YUMMY recipe. Thank you very much for sharing!
  4. These cook up light. I think next time I will brown the pecans first. I double rolled them in the powered sugar… perfection!
  5. I loved these. I prefer them without the powdered sugar, just a hint of sweetness. I agree with the other reviewer, they are too delicate for a cresent shape. I refridgerated them overnight and they were hard to shape even into balls. They don't spread much so you can space them closer if you like.


  1. I like to add 1/2 teaspoon of salt to these.
  2. Added salt to flour, buttered, salted and toasted pecans a bit. Did not use a hand mixer either. Did not chill 4 hours but in freezer for 5 minutes.
  3. Love these however, they were missing that signature shortbread taste peacan sandies have. So I added 2 dashes of salt like that little curled up in the middle of ur hand kind of pinch. And that seamed to do the trick and I also turned the heat down to 350. Cheers
  4. Instead of vanilla, use just half the amount of almond extract. Gives it a great flavor!



Find More Recipes