These melt in your mouth copycat pecan sandies are to die for! Their crispy, nutty flavor will leave you begging for more!
It was one year ago today that I launched my blog. It is hard to believe that it has been a year, but here we are 365 days and 125 recipes later. How amazing is that! Thank you so much to all those who have supported me and followed my blog from the start. And a special thanks to my husband, who I test all my experimental recipes on and who supports me in this adventure 100%.
Today I am sharing my copycat recipe for pecan sandies. Pecan sandies make me think of summer. I love their crispy nutty-ness. And call me strange but I love to eat pecan sandies with a nice cold coke. Yup, coke, not milk, just the way my Grandma served them. So give them a try and let me know how you like them!
So for these cookies, we are going to use half ground pecans and half pecan cookie pieces (which are about 1/2 the size of pecan chips). I measure out 1/2 cup of the pecan cookie pieces and pulse them in my food processor a few times until the pecan are ground up. Be careful not to over do it though. We want the pecans ground up but not be nut butter.
Mix the cookie dough according to the recipe and scoop out by the tablespoon onto baking sheets that have been lined with parchment paper or lightly sprayed with non-stick cooking spray.
Flatten each cookie slightly as these cookies are not going to spread much in the oven. I use the lightly floured bottom of a juice glass. Bake the cookies at 350 degrees for 12-14 minutes. The bottom edges should be lightly browned. Cool and eat!
Makes 3 Dozen Pecan Sandies
- 12 Tbs Butter (no substitutes) softened
- 1/4 Cup Vegetable Oil
- 1/2 Cup Sugar
- 1 Egg
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- 1/2 tsp Cream of Tartar
- 3/4 tsp Salt
- 1 Cup Pecan Cookies Pieces (divided) see note
- 2 Cups Flour
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or lightly spray with non-stick cooking spray.
Measure out 1/2 cup of the pecans and pulse them in a food processor until they are finely ground. Be careful not to process them into nut butter though. Set aside.
In a mixing bowl, cream the butter, vegetable oil, and sugar.
Add the egg and vanilla.
Add the baking soda, cream of tartar, and salt. Mix well.
Stir in the 1/2 cup ground pecans and the remaining 1/2 cup pecan pieces.
Stir in the flour, mixing well.
Scoop the dough out onto the prepared baking sheets by the tablespoonful. Slightly flatten each ball of dough. I use the lightly floured bottom of a juice glass.
Bake at 350 degrees for 12-14 minutes. The bottom edges should be lightly browned. Cool and eat!
Pecan chips will work fine, but you will need to chop them up finer.