Pecan Sandies

Pecan Sandies

Makes about 4 dozen

These light and crumbly cookies are sometimes called Mexican tea cookies or sables.

  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup powdered sugar, plus more for dredging
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup very finely ground pecans
  • 1 teaspoon salt
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In a large bowl, cream together butter and 3/4 cup of the sugar with an electric mixer on medium high speed until light and fluffy. Add vanilla, flour, pecans and salt and blend well. Gather dough into a ball, press into a flat disc, wrap in plastic and refrigerate for several hours or overnight. Preheat oven to 375°F. Roll dough into small teaspoon-sized balls and place them on a nonstick baking sheet about 1 inch apart. Bake for 8 to 10 minutes, or until barely golden. Meanwhile, arrange powdered sugar on a large plate for dredging cookies. Set cookies aside to let cool for 1 minute, then dredge them in remaining powdered sugar and set aside to let cool completely. Coat again in powdered sugar, then serve.

Nutritional Info: 
Per Serving:Serving size: 2 sandies, 150 calories (100 from fat), 11g total fat, 5g saturated fat, 20mg cholesterol, 100mg sodium, 12g carbohydrate (1g dietary fiber, 4g sugar), 2g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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