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Pecan Sandies
Chef Eddy Recipe
Pecan Sandies
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These homemade pecan sandie cookies are unbelievably light, delicate and crisp. Although these are delicious any time of year, they are particularly perfect for wedding showers, baby showers and tea parties.

Prep time
Bake/Cook time
0:09 to 0:11
4 - 5 dozen
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Pecan Sandies
Confectioners Powdered Sugar
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:09 to 0:11
Yield :
4 - 5 dozen


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 375°F.
  2. Mix butter and oil until light and fluffy. Add both sugars and mix until creamy.
  3. Add egg, salt and vanilla extract and mix smooth and until creamy.
  4. Sift together dry ingredients and add to creamed mixture and mix until just combined. Add pecans and mix in.
  5. For easy handling, you can refrigerate dough for 30 minutes or longer.
  6. Using a small ice cream scoop measure enough dough to form balls 3/4 inch in diameter. Roll into granulated sugar and place on cookie sheets preferably lined with parchment paper or lightly buttered. Press balls to make surface flat.
  7. Place in oven and bake for about 9-11 minutes or until very light golden.
  8. Cookies are best when served at room temperature.
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