Pecan Sandie Cookies | What’s Cookin’ Italian Style Cuisine

Served any time of the day with a cold or hot beverage, they may soon be your favorite cookie of all time to add to your collection of recipes.

In our home, you would normally find these on our Christmas Cookie tray every year, but since the cookies are outrageously delicious, we make them all year long.

This easy recipe has two kinds of fat that give it the perfect texture and flavor to make it similar to the popular name-brand pecan sandie cookies that are found in most supermarkets.

These pecan sandie cookies are so packed full of pecans and buttery flavor they never last long, so make a double batch or you just may not get a chance to eat one.

This pecan cookie is a staple for our cookie jar all year long, and we always include this with our  Best Holiday Cookie Recipe Roundup.

We have experimented with mix-in these pecan cookies are perfect just the way they are but you can try some additions to the batter with our suggestions below.

Scroll down to my printable recipe card hit print to avoid ads and get right to our recipe.

Copycat Pecan Sandie Shortbread Cookie Steps

• preheat the oven to 375 degrees and prepare baking sheets with parchment paper
• use an electric mixer to beat the sugars and oil together for at least 3 minutes
• stir in the egg with vanilla and blend well before adding the rest of the dry ingredients
• fold in the pecans last
• roll into balls and press down to make a round but thick cookie
• bake, cool slightly, and enjoy
• this pecan cookie recipe reminds me of the taste of a famous store-bought cookie but better. Check out our recipe at the end of this post, and hit print for the ads to disappear

Other Additional Mix-ins for Pecan Sandy Cookies:

1. lemon extract
2. mini chocolate chips 
3. toffee chips in the dough
4. orange, mint, maple, or other flavored extract substitutes
5. coconut shredded around the edges
6. for Christmas, colors add chopped maraschino cherries and white chocolate chips
7. use other nuts IE pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
8. colorful sugars and sprinkles on the edges before baking
9. zest from lemon or oranges
10. garnish with powdered sugar
11. dip half the cookie in melted chocolate white or dark
12. cranberries or raisins with cinnamon added to the batter

Shopping List for Making Copycat Pecan Sandie Cookies (scroll down for exact measurements)

• powdered sugar
• vanilla
• butter
• flour
• salt
• egg
• granulated sugar
• chopped pecans
• baking powder

Tips

• coarsely chop the nuts (you can substitute macadamia nuts or pistachios also)
• you can freeze-shaped raw dough  ahead of time and bake when you’re ready
• always preheat the oven first and bake until the edges are brown for a crunchy sandy texture
• this dough does not spread so it needs no refrigeration
• softened butter is a must to blend the fats evenly
• brush the shaped cookie in egg white wash before adding any kinds of candies or coconut
• the thickness of the dough height when pressed down is approximately 1/4 of an inch, for thicker cookies don’t press them down much
• use parchment paper for easy removal on your baking cookie sheet
• cookies need to be stored in airtight containers after cooling (if they last that long)
• these freeze perfectly in air-tight containers separated with wax paper for up to 6 months.

Pin for Later

Popular Names

These cookies have so many names through the years that we’ve baked them maybe you remember them called: French Pecan Shortbread Cookies, Copycat Pecan Sandy Keebler Pecan Sandie Cookies, Loaded Pecan Sandi Delights, Wedding Shortbread Sandies, Pecan Sandies, Easy Pecan Shortbread Cookies, Slice and Baked Pecan Cookies (just shaped an slice into a log instead of roll and flatten), Classic Pecan Sandie Cookies.

The cookie is simple to make and basic so you may know them as something else, but the flavors are the same fabulous buttery crunch, and whoever tries these just can’t stop at one cookie.

It’s still one of the best-tasting cookies on the planet no matter what you call it and is perfect for any Holiday or Wedding cookie tray.

pecan sandie cookies, National Pecan Sandy Day Cookies, best pecan sandie cookie recipe, copycat Pecan Sandie cookies, Knockoff Famous Brand Pecan Sandie cookies

cookie recipes, holiday cookie recipes, pecan cookies, copycat cookie recipes

American, Scottish

Yield: 35

Author: Claudia Lamascolo

Print

With ImageWithout Image

Pecan Sandie Cookies

A favorite Pecan Sandie Cookie that is similar to the famous ones in the local supermarket but better! There are loaded with pecans, and buttery shortbread addicting cookies.

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Ingredients

• 1/2 cup of butter (1 stick) very soft at room temperature
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup powdered sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 egg
• 1 teaspoon baking powder
• pinch of salt
• 2 cups of AP flour
• 1 cup of coarsely chopped pecans

Instructions

1. Preheat oven to 375 degrees and line cookie sheets with parchment paper.
2. Using an electric mixer, cream the butter, and vegetable oil with both sugars for at least 3 minutes.
3. Beat in the egg, and vanilla with the mixer until the batter is light around 2 more minutes and the butter is evenly blended.
4. .Stir in the flour, baking powder, and a pinch of salt until all the white is gone.
5. Fold in the pecans.
6. The batter will be firm but not crumbly.
7. Roll into balls and place on the parchment-lined baking sheet.
8. Flatten with the palm of your hand or a sugared flat glass.
9. Bake in a preheated oven of 375 degrees until the edges are golden browned.
10. This can take anywhere from 11 to 15 minutes depending on the thickness of the dough.
11. Cool for 2 minutes before transferring to a wire rack to cool if you can wait that long!

Notes

Other Additional Mix-ins for Pecan Sandy Cookies:

1. lemon extract
2. mini chocolate chips 
3. toffee chips in the dough
4. orange, mint, maple, or other flavored extract substitutes
5. coconut shredded around the edges
6. for Christmas, colors add chopped maraschino cherries and white chocolate chips
7. use other nuts IE pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
8. colorful sugars and sprinkles on the edges before baking
9. zest from lemon or oranges
10. garnish with powdered sugar
11. dip half the cookie in melted chocolate white or dark
12. cranberries or raisins with cinnamon added to the batter

Tips

• coarsely chop the nuts (you can substitute macadamia nuts or pistachios also)
• you can freeze-shaped raw dough ahead of time and bake when you’re ready
• always preheat the oven first and bake until the edges are brown for a crunchy sandy texture
• this dough does not spread so it needs no refrigeration
• softened butter is a must to blend the fats evenly
• brush the shaped cookie in egg white wash before adding any kinds of candies or coconut
• the thickness of the dough height when pressed down is approximately 1/4 of an inch, for thicker cookies don’t press them down much
• use parchment paper for easy removal on your baking cookie sheet
• cookies need to be stored in airtight containers after cooling (if they last that long)
• these freeze perfectly in air-tight containers separated with wax paper for up to 6 months.

Nutrition Facts

Sodium (milligrams)

100.58 mg

Cholesterol (grams)

24.40 mg

https://www.whatscookinitalianstylecuisine.com/2016/11/best-pecan-sugar-cookie-slice-and-bake.html

These are all copyright – protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

Pin for Later

Here are more of our favorite cookie recipes:

Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
Banana Chocolate Chip Biscotti
Chocolate Spice Cookies
Old Fashioned Buttermilk Cookies
24 One-Stop Cookie Shop