Very Pecan-Y Pecan Sandies -- Carrie Sheridan

"very nutritious pecan sandies with toasted pecans full of nutrients, micronutrients and protein."
photo by a user photo by a user
Ready In:
2hrs 30mins




  • Place chopped pecans on a baking sheet and toast at 400 degrees for 5-7 minutes.
  • Remove 1/2 cup and chop very finely in a food processor, blender or nut chopper.
  • Cream softened butter and sugar for 4-5/ minutes until light and fluffy.
  • Add egg and vanilla and mix well.
  • Roll dough into balls and place on baking sheet.
  • Bake at 350 for 9-12 minutes. Do not overbake.

Questions & Replies

default avatar
Got a question? Share it with the community!


Have any thoughts about this recipe? Share it with the community!


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
View Full Profile

Find More Recipes