Name: Pecan Sandie Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 35
Cuisine: American, Scottish
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; 1 cup of coarsely chopped pecans

These easy Pecan Sandie Cookies are sweet, nutty, and buttery shortbread cookies packed with finely chopped pecans that melt in your mouth.

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.

crunchy butter pecan shortbread cookies a favnorite knockoff of a popular Pecan Sandie store bought cookie

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:

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

raw cookie dough Pecan Sandies ready for baking

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

batter and cookie dough for pecan sandie collage

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

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American, Scottish

Yield: 35

Author: Claudia Lamascolo

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
2 cups AP flour
1 1/2 teaspoons pure vanilla extract
1 egg
1 teaspoon baking powder
pinch of salt
1 cup of coarsely chopped pecans

Instructions

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

lemon extract
mini chocolate chips
toffee chips in the dough
orange, mint, maple, or other flavored extract substitutes
coconut shredded around the edges
for Christmas, colors add chopped maraschino cherries and white chocolate chips
use other nuts IE pistachios, macadamia nuts, pecan, walnuts, or for nut allergies pumpkin seeds or sunflower seeds
colorful sugars and sprinkles on the edges before baking
zest from lemon or oranges
garnish with powdered sugar
dip half the cookie in melted chocolate white or dark
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

Calories

199.20

Fat (grams)

12.52 g

Sat. Fat (grams)

6.24 g

Carbs (grams)

19.67 g

Fiber (grams)

0.90 g

Net carbs

18.77 g

Sugar (grams)

5.62 g

Protein (grams)

2.36 g

Sodium (milligrams)

100.58 mg

Cholesterol (grams)

24.40 mg

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