Sandies

Light, melt in your mouth, crunchiness and nutty, light sweetness. Hint: divide dough into two logs and wrap in parchment paper or cellophane and refrigerate. When it’s time to bake, unroll and slice. Makes a quick job of getting them in the oven. Yum!

I love how buttery they taste and they don’t need any eggs

I don’t have 4 hours to wait. It’s 9hrs till the New Year 2023!

I made cookies right away and did not refrigerate. They came out very nice

As good as everyone says. I also did not powder with sugar until serving… then only lightly. A keeper. I’ve made twice this week. Thank you!!!

Nice and easy

I took these on vacation and my brother-in-law loved them. Making them for Christmas!

This is a good recipe that has been in my family for 106 years but I would suggest not putting in water unless you want them to spread more and I only bake them for 10-12 minutes to give them a nice crumble and airy texture.

This recipe matches one that has been passed down in my family; we omit the water and chill the dough for only two hours. I haven’t made them in decades but when I made them today they came out flat like a typical cookie, instead of in a round ball. Anyone know what I did wrong?

My husband says these are just like his mom used to make! They were a hit.

Best recipe! I’ve been making these for years. Better Homes and Garden Cookbook is where I found this. Just checked here to see if anyone had anything to add. I grind the pecans very fine (be careful not to make paste) and use more. Always requested every year.

Perfect, I followed recipe!

My personal favorite!!! It’s part of my cookie mail out during the holidays ?? As suggested, waited till the cookies were cooled down completely before immersing in powdered sugar. Didn’t make it sticky and hard to store. Though these don’t last long ?? Thank ou for sharing this keeper of a recipe!! ??

I followed the directions exactly and I’m delighted with the results, but I’ll share some things I learned. The balls do spread out, although not much, so leave more room between them. They will fall apart if taken out of the oven and then removed to dust. I ate a lot (no complaints!) of crumbs before I realized to wait until they were cool. If using a dark cookie sheet, they will get done faster on the bottom and can get harder so don’t wait until the top starts to turn golden. I also think its best after cool to serve in cupcake papers as they will make a mess when eaten at a party. I made two batches. One had smaller balls and the other larger balls. I liked the smaller size better.

I make this every year for Xmas and the recipe has changed little over the years. It’s hard to improve on something this good and some basic. Love it.

Awesome cookies! Perfectly buttery, crumbly, nutty and sweet! I’m making my second batch this week. They don’t last long!

DELISH! I halfed the dough and added red food coloring to half and green to other half for Christmas looked as good as they tasted!

Perfect! Made for family and teachers, a fav.

we were out of pecans used walnuts yummmmers

I still want to try the other popular pecan sandie recipe I here but not sure if it can get much better than these. I made it exactly as the recipe calls for and they came out great. Even for a very basic recipe these are great!! Already saved them and will be making again.

These are the fabulous Sandies that are a Christmas treat in our house. My husband takes his sans powdered sugar (what??). So delicious! I’ve made 6 batches already this season for gifts and have another to make at New Years. I don’t refrigerate the dough as long as it says – more like one hour or two, depending on what time I have. One time I refrigerated overnight and they were a bear to shape and bake, though still delicious.