If I had to describe this cookies I would say they are very buttery and nutty. Oh, they are so good with a cold glass of milk!


This cookies would have been prettier if rolled out and shaped into a sea shell or something sea related. Even though I love baking cookies, there is something I am not good at and that is rolling cookie dough and using a cookie cutter. You’ll be surprise of all the cookie cutters I own. About fifty. But, baking cookies that require using a cookie cutter is not my strong. It’s just doesn’t come natural to me. But, I can make pretend this Pecan Sandies looks like sand dollars, hand shaped sand dollars that is.

Pecan Sandies


2 1/4 cups All Purpose Flour

1/2 cup Pecans

1/4 teaspoon Salt

3/4 cup Butter

3/4 cup Confectioners Sugar

1/4 cup Light Brown Sugar

1 Egg

1 1/2 teaspoon Vanilla Extract


Preheat oven to 350 degrees.

In a medium bowl combine the flour, pecans (chopped and lightly toasted) and salt. Set aside.

In a larger bowl, cream butter, confectioners sugar and light brown sugar together until fluffy.

Add the egg and vanilla extract.

Slowly add in the flour mixture until it forms a soft dough.

Divide dough and refrigerate for at least 30 minutes or overnight. I like making two disks of dough.

After that you can either roll the dough and use a cookie cutter (of your choice) or make 1 inch balls flatten them with your hands and place on a cookie sheet.

Bake for 8-10 minutes or until bottoms are lightly browned.

Transfer to a wire rack to cool.

Makes about 2 1/2 dozen cookies.