Pecan Sandies

Recreate this sentimental favorite in your own kitchen. Pecan Sandies recipe at

I loved, loved, loved pecan sandies as a child. You know, the store-bought ones that have been around for ages. In my adult years, I have come to appreciate and prefer homemade baked goods. I simply couldn’t pass up the chance to make my very own pecan sandies.

This recipe comes from Martha Stewart Makes Cookies, an iPad and iPhone app that’s been around for a few months now. I was first introduced to the app when I was invited to The Martha Stewart Show to live Tweet her cookies episode in November. As you can imagine, that was quite an experience, and I’m still in awe of both her and that set.

Recreate this sentimental favorite in your own kitchen. Pecan Sandies recipe at

Back to the cookies… These are very simple and quick to get from preheating to baking. It’s a simple dough that comes together quickly, if not that cohesively. My one complaint was that my dough didn’t stick together very well. The flavor, on the other hand, was exactly what I had hoped. The crunch of toasty pecans in a sweet cookie makes me happy.

To all you social butterflies, if you don’t follow me on Twitter, I’m there: @bakeorbreak. For more on my trip to see Martha, there’s a shot of the Twitter group with Martha over on BoB’s Facebook page.

Pecan Sandies

Yield: about 18 cookies

Prep Time:20 minutes

Cook Time:17 minutes


  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1 & 1/2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 1 cup all-purpose flour
  • 1 cup pecans, coarsely chopped


  1. Preheat oven to 350°.
  2. Using an electric mixer on medium-high speed, beat butter and sugar until fluffy (about 3-4 minutes). Beat in vanilla and salt. With mixer speed on low, gradually add flour and beat just until combined. Fold in pecans.
  3. Roll dough into 1 & 1/2-inch balls. Place about 2 inches apart on lined baking sheets. Lightly flatten each with the bottom of a dampened glass.
  4. Bake cookies until golden brown (about 15-17 minutes). Cool completely on wire racks.

Recipe adapted from Martha Stewart Makes Cookies.

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