Homemade Pecan Sandies

These Homemade Pecan Sandies are a delightful treat, offering a perfect blend of buttery, nutty goodness. The crumbly texture and rich pecan flavor make them an ideal companion to a cup of tea or coffee.

Why You’ll Love This Recipe:

This recipe yields deliciously crumbly and nutty cookies that are perfect for any occasion. Whether you’re looking for a sweet treat to enjoy with your afternoon tea or a delightful snack to share with friends, these Pecan Sandies are sure to impress.


  • 2 sticks butter, unsalted (1/2 lb., softened)
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup confectioner’s sugar (sifted)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 4 cups all-purpose flour (500 gr.)
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans
  • 1/2 cup granulated sugar (for decoration)


  1. Preheat the oven to 325 degrees F.
  2. In a large bowl, cream together the butter, vegetable oil, 1 cup granulated sugar, and confectioners’ sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
  5. Roll the dough into 1-inch balls and roll each ball in the remaining granulated sugar.
  6. Place the cookies 2 inches apart onto ungreased cookie sheets.
  7. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.
  8. Remove from the cookie sheets to cool on wire racks.
  • Prep Time: 20 minutes
  • Cooking Time: 10-12 minutes
  • Total Time: 35 minutes
  • Kcal: Approximately 120 calories per cookie
  • Servings: Makes about 36 cookies


Store the Pecan Sandies in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a freezer-safe container for up to three months.

Recipe Tips:

  • For an extra flavor boost, consider toasting the pecans before adding them to the dough.
  • If you prefer a softer texture, reduce the baking time slightly and keep an eye on the cookies as they bake.

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