Pecan sandies from The Good Book of Southern Baking: A Revival of Biscuits, Cakes, and Cornbread (page 88) by Kelly Fields and Kate Heddings

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

  • SugarTreeBaking on October 12, 2020

    This is everything you'd want in a Pecan Sandie - crispy texture, perfect nutty taste. Using the 3T scoop, I got 32 cookies. I chilled the formed cookies prior to baking and they did not spread much. Perfection!

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