If you know me, you know that pecans are my favorite nut of all time! And this old recipe for Pecan Sandies has always been one that I look forward to each holiday season. You might know them as Mexican Wedding Cookies or Russian Teacakes. They are nothing fancy, though. They are buttery, only slightly sweet, and just perfect with tea or coffee. Which means they are perfect for breakfast, dessert, or snacks!
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Why are they called Pecan Sandies?
Who knows where the name actually originated?! I sure don't! I do know, however, that they are a shortbread style dough which the French call Sables (pronounced "Sah-bleh") and means "sandy". So ... that's good enough for me!
Pecan Sandies only require six ingredients. If that's not simple, what is?! It's just butter, flour (a 1:1 gluten-free flour works just fine!), finely chopped pecans, a small bit of powdered sugar, and vanilla extract. And a wee bit of salt.
Then you just form the dough into small balls and bake them till they are slightly golden. As always, I use parchment paper on the baking sheet so that the cookies bake more evenly, there's no need to grease the pan, and clean up is that much easier!
When the Pecan Sandies are done, let them cool slightly, then roll them in powdered sugar. Let them cool completely, then roll them again to get them well-coated.
Pecan Sandies are such a beautiful cookie to add to cookie trays during the holiday season and they are sturdy enough to hold up to cookie packages for gifts.
More Cookies You Might Like:
- 1 cup butter at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1¼ cup flour 1:1 gluten-free blend works well
- ¾ cup finely chopped pecans
- ¼ teaspoon salt
- powdered sugar for rolling the sandies in
- Heat oven to 400°F.
- Mix butter, powdered sugar, and vanilla. Stir in flour, nuts, and salt until the dough holds together.
- Shape into 1-inch balls.
- Place about 1 inch apart on a parchment-lined baking sheet.
- Bake until set, but not brown, 10-12 minutes. Let cool slightly, then roll in powdered sugar. Let cool completely, then roll again until well coated.
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