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Pecan Sandies

So, with all due respect to Mark Zuckerburg, I don’t LOVE Facebook…there, I’ve said it. In fact, I am a reluctant user of Facebook.

The only reason I even have a Facebook profile is because of this blog; the whole social media link and all. But, personally, I just don’t feel the need to post every personal slight, sore throat, and political beef. I would also venture to say that even many folks who have loved Facebook for years have found it rather painful to be on it lately. I mean, there is such so much angst being played out across its pages right now.

So, at this point, are you wondering “What does this commentary on Facebook have to do with Pecan Sandies?”

Bowl of Pecans

These Pecan Sandies would not have happened were it not for a post on Facebook. It’s the kind of post that I like to see on Facebook, but that might get lost with all the other…stuff.

Several weeks ago my girlfriend Jane posted for all her friends on Facebook that her sister-in-law’s father had just harvested and shelled many pounds of organic pecans and that he was selling them, first come first serve. Now see, that’s my kind of Facebook post! (Along with all the cute panda baby and kitten videos that cause me to lose several hours per day.)

I jumped at the opportunity and committed to 3 pounds. And just like that, I had a bowlful of fresh pecans to do something with. All thanks to Facebook!

But before I go any further with the Pecan Sandies, I need to tell you a story about that beautiful wooden bowl holding those pecans. Isn’t it a lovely wooden bowl?

I found that wooden bowl while we were hiking in Austria 2 years ago. We began the day’s hike in a cute little village, which of course, had cute little shops.

I convinced myself and Terry that THIS BOWL would be the perfect trinket to remember my trip by. I mean…a wooden bowl from Austria! It would sit on my kitchen counter, filled to the brim with apples, oranges, and lemons. and I would gaze at it daily and remember our trip to Austria.

The only rub was that we had 10 miles of hiking ahead of us that day. Never one to be deterred, I said, ‘That’s fine, I’ll carry it in my backpack.” So I tucked this good-sized bowl in my already filled pack and trudged through the Austria Alps.

We arrived at our hotel that evening and I couldn’t wait to unpack and love on the bowl I had just carried for 10 miles. 

Turning the bowl over to take in its Austrian craftsmanship, my eye caught on a little sticker which read… ‘Made in India’.  

Needless to say, the family hasn’t stopped chuckling at my authentic, ‘Austrian’ wooden bowl.

Bowl of Pecans
Bowl of Pecans

But back to the pecans. Now that I had 3 pounds of them, there was nothing for it but to start some baking. AmIRight?

Not one to reinvent the wheel (I mean, who has time for that?), I used the Pecan Sandies recipe from February 2007 Food & Wine.  This was the only recipe that I came across that advised you to refrigerate after mixing the dough; the claim being that this chilling resulted in a ‘light, delicate and crisp’ cookie. It sounded good to me.

My only alteration to this recipe was to dip the finished cookies in chocolate and sprinkle them with edible gold hearts (Valentine’s Day and all). But clearly, pecan sandies are a cookie that doesn’t ‘need’ dipping in chocolate to be perfect…they just are all on their own.

Recipe for Pecan Sandies. I used Angie Mosier's recipe from a 2007 edition of Food & Wine magazine for these delicious,delicate and light Pecan Sandies.

pecan sandies on a plate.

Pecan Sandies

Angie Mosier
Recipe for Pecan Sandies. I used Angie Mosier's recipe from a 2007 edition of Food & Wine magazine for these delicious, delicate and light Pecan Sandies.
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Baking Recipes + Tips
Cuisine American
Servings 4 dozen
Calories 85 kcal


  • 2 sticks unsalted butter at room temperature
  • 1/3 cup sugar plus more for sprinkling
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 cup pecans coarsely chopped
  • 4 ounces semi-sweet chocolate chips optional


  • In a medium bowl, using an electric mixer, beat the butter with the 1/3 cup of sugar and the salt at medium speed until light and fluffy, about 3 minutes.
  • Beat in the vanilla, then beat in the flour at low speed, scraping the side and bottom of the bowl, until the dough just comes together.
  • Add the pecans and beat just until they are incorporated and lightly broken up.
  • Divide the dough in half and form it into two 2-inch-thick logs.
  • Wrap tightly in plastic and refrigerate overnight.
  • Preheat the oven to 350'F.
  • Line baking sheets with parchment paper.
  • Working with 1 log at a time and keeping the other one chilled, cut the dough into scant 1/4-inch-thick slices, arrange them on the baking sheets and sprinkle them with sugar.
  • Repeat with the second log of dough.
  • Bake for 18-20 minutes, until the cookies are lightly golden around the edges and on the bottom, shifting the baking sheets halfway through.
  • Let the cookies cool on the baking sheets for a few minutes, then transfer them to a rack to cool completely.
  • If you will be dipping the cookies in chocolate, add the chips to the bowl of a double boiler and heat water over low heat.
  • Stir chocolate chips until melted.
  • Dip 1/2 of the cookie into the melted chocolate and sprinkle with glitter (optional)
  • Place on rack to let chocolate harden.
  • Keep in sealed container.



Serving: 1gCalories: 85kcalCarbohydrates: 7gProtein: 1gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 3gCholesterol: 10mgSodium: 23mgSugar: 3g
Keyword baking, cookies, pecan, recipe, sandies
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And a pecan sandie with a cup of tea! Perfect afternoon snack.

Recipe for Pecan Sandies. I used Angie Mosier's recipe from a 2007 edition of Food & Wine magazine for these delicious,delicate and light Pecan Sandies.
Recipe for Pecan Sandies. I used Angie Mosier's recipe from a 2007 edition of Food & Wine magazine for these delicious,delicate and light Pecan Sandies.

Whether or not you dress them up for Valentine’s Day or keep them simple with a dusting of sugar, these Pecan Sandies are an easy to make and a very delicious little treat, with or without a cup of tea.

Recipe for Pecan Sandies. I used Angie Mosier's recipe from a 2007 edition of Food & Wine magazine for these delicious,delicate and light Pecan Sandies.

And many thanks to my friend Jane and her extended family for making these pecans available.

OK…and to Facebook…for making it easy for Jane to let us know about the pecans.

pecan sandies recipe

If you’d like to file this away for your future reference, pin it to your Pinterest board.

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Until next time…


Thanks for making my day by SHARING!!

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  1. These cookies are so pretty and I can’t wait to try the recipe. I don’t think mine will be as pretty as yours. The story of your bowl is so funny!! I bet you died when you read the sticker.

    1. Hey Sherry, I was a bit sheepish when I saw that sticker on the back! Oh well, it’s a good story in any event. Right?

      I hope you enjoy the cookies…they are really so very easy. And they don’t need the chocolate to be good…I just wanted something to hold the gold glitter hearts.

      Have a great weekend my friend.

      Hugs, Lynn

    1. Hey Sarah, you know they are such a simple cookie, but oh so good. I do think their deliciousness lies in their simplicity. Glad you enjoyed the video…I’ve watched it one too many times.

      Have a great weekend.

      Hugs, Lynn

  2. Hi Lynn,

    I feel the same way about Facebook and thought I was one of the last people on earth that finally joined when I started my bog. 🙂

    Your bowl story was too funny! What a delight to have an entire bowl full of fresh pecans. Those are the type of treats I love best. I can only imagine the freshness of the pecans elevated these cookies to a whole new level. And those edible hearts…perfect for Valentines day! Thank you for sharing!

    1. Hey there my friend, hope you are well. What new with the move?

      Yeah, definitely love/hate with FB…unless it’s a kitten or puppy video…or my friend is clueing me in on fresh pecans!

      Wishing you a fantastic weekend.

      Hugs, Lynn

  3. I LOVE a good pecan sandie! This recipe is very close to one I use and the refrigeration of the dough does make all the difference. Light, crisp and just right with tea or coffee. Those pecans made me drool. As for an “authentic” bowl it always pays to look for the fine print but in the moment of shopping on vacation we often are caught in the moment. I have a beautiful wooden bowl that was my grandmothers. A prized possession ❤️

    1. Hey Loryl,

      Yes, it would certainly have behooved me to check the back of the bowl before I hiked across the Alps with it! But then I wouldn’t have a great story about carrying an Indian bowl across the Alps!

      Will you be baking this weekend? Perhaps some Pecan Sandies? We still have a few more to eat, but since I still have over 2 lbs of pecans left, it’s very possible I’ll be making this recipe again.

      Wishing you a wonderful weekend.

      hugs, Lynn

    1. Hey Ashley, hope you and your family enjoy them as much as we did! They are a tasty treat…and really easy.

      Hope you have a good weekend planned.

      Thanks for coming by.

      Hugs, Lynn

  4. Ha! I totally agree about FB! I only created a FB account because of blogging too and I love your Austrian bowl story too :). These pecan sandies look yummy and I like the yellow hearts. Pinning 🙂

    1. Hey Tara…thanks for coming by today. And glad to have found a fellow FB kindred spirit. Just one of those things…right?

      I hope you and your crew enjoy the cookies as much as we did.

      Wishing you a fantastic weekend.

      Hugs, Lynn

  5. Dear Lynn,
    I do not like FB either. I have an acct because of a class I took two years ago and I rue the day I got it. I never look at my FB and it is a closed one that I haven’t even let my daughter on with all of the cute pictures of my grandchildren. If I let one person on then all of my relatives would want to and I just don’t want the headache. I refuse to get twitter! Thank you for letting me get that off of my chest.
    The pecan sandies look wonderful. They remind me of family vacations in the early 6o’s when I would always choose the store bought pecan sandies as my treat. I haven’t had one in years. I have a feeling yours would be wonderful.

    1. Hi Terri Sue! I hope that was cathartic! I know it was for me when I did my FB vent!

      And so funny, I also remember those store bought pecan sandies…weren’t they Keeblers? Do they still make them? I remember them has actually being pretty good!

      Have a great day.

      Hugs, Lynn

      1. I think they were Keeblers. I don’t remember for sure as that was quite some time ago. I have no idea if they still make them. I don’t buy store cookies anymore. I can’t think of the last time I did. The only time I go down that aisle is to get crackers I like to make my own crackers but sometimes that just doesn’t happen. For some reason one of the things I liked about the store bought sandies was the sandy texture they had around them! lol

    1. HI Linda…If you love pecan sandies, then you will love these. I do remember fondly those Keebler ones, but these are so very tasty. Hope you enjoy them as much as we do.

      Hugs, LYnn

    1. Hi Carolann…Thanks so much for swinging by and leaving your kind comments. I sure hope you enjoy them as much as we did…I had forgotten how good these cookies are.

      Wishing you a wonderful day.

      Hugs, Lynn

    1. Hi Mary, I hate to hear about your pecan pie disaster…what a waste of pecans!! It should be a crime! I hope that you find some and are able to whip up a batch soon.

      Hugs, Lynn

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