Homemade pecan sandies from BraveTart: Iconic American Desserts (page 223) by Stella Parks

  • pecans
  • all-purpose flour
  • butter
  • egg yolks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • taste24 on October 23, 2020

    Wow. These were much better than I expected them to be... the brown butter really shines through. The dough was extremely sandy, so I took my cookie scoop and packed the dough in that to be able to have a dough ball to flatten on the baking sheet. Took the recommendations from others and baked for 11-12 minutes. They are perfect!!!

  • mamacrumbcake on April 17, 2019

    Absolutely delicious! Best cookie recipe I’ve tried in a decade. These Pecan Sandies have a rich, roasty, nutty flavor from the toasted pecans and brown butter; the texture is delightfully sandy. They are easy to make too—no need for a mixer. My cookies were slightly smaller than the recipe called for, yielding 34 in all. I baked them for 12 minutes.

  • stockholm28 on March 03, 2019

    First, there is an error in this recipe. It should say 1 1/4 sticks of butter (the weight measure of 5 oz is correct). Stella Parks posted a correction on twitter. These pecan sandies are made with brown butter. They are quite easy. You don’t even need to break out a mixer as everything gets mixed into the brown butter. I baked these in two batches. The first batch baked for 15 minutes per the recipe instructions and these were overbaked. I baked the second batch for 13 minutes and I thought these were perfectly baked. They are quite addictive. They are definitely ”sandy”. I thought that the vanilla and brown butter dominated the flavor. The pecan was fairly subtle, but still noticeable. The cookie has 2 tsp of vanilla and I might be inclined to reduce it slightly to see if the pecan flavor might come forward. I did think the cookies were rather sweet, but would be afraid that a change to the proportion of sugar would alter the texture.

  • julesamomof2 on December 26, 2018

    Christmas update, these were by far the best loved cookie on the platter. Next time I will double the recipe to account for lost crumbly ones. These actually got better with age.

  • julesamomof2 on December 22, 2018

    I had some trouble with these. She doesn't say to chill the dough, so I didn't and they spread somewhat. They also were so crumbly that many of them fell apart. They did taste good, but only about half of them looked decent enough to make it on to my holiday cookie platter.

  • HalfSmoke on August 11, 2018

    Is there anything better than a perfect pecan sandie? I don’t think so. These are indeed perfect.

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