Pecan Sandies


Ingredients to be Creamed:

Dry Ingredients:



  1. In a work bowl cream butter.
  2. Add sugar and mix until butter and sugar are light and fluffy.
  3. Add vanilla and mix in.
  4. Add flour and optional salt and mix on low speed until blended.
  5. Mix in finely chopped pecans.
  6. Tear off a 18-inch long piece of waxed paper and place on a flat surface.
  7. Place the dough in the center of the waxed paper.
  8. Gently roll the dough into a cylinder shape about 2-inches in diameter and approximately 14-inches in length.
  9. Wrap the waxed paper around the dough.
  10. Refrigerate for 2 hours or overnight.
  11. Preheat oven to 325°. If you are baking more than one sheet of cookies at a time and have a convection oven use the pure convection setting and preheat to 300°.
  12. Slice the dough into ¼-inch rounds.
  13. Place dough slices on an ungreased cookie sheet.
  14. Bake for about 20 minutes, or until golden brown.
  15. Immediately remove from cooking shees and cool on racks.
  16. Serve.


Makes about 4½ dozen cookies.

These cookies have a delicate texture that will melt in your mouth.

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