Pecan Sandies Recipe
photograph by Matt Hulsman

Yield: 4 dozen cookies

1 ½ cups salted butter, softened
½ cup light brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 large egg
6 cups all-purpose flour
3 tablespoons corn starch
1/4 to ½ cup cold water
2 cups finely chopped pecans
½ cup confectioners’ sugar, sifted

Preheat oven to 375°. Cream butter in mixing bowl until fluffy. Add brown sugar, vanilla, salt and egg; mix well.

In a separate bowl, sift together flour flour and corn starch. Add to butter mixture, alternating with water, mixing constantly. Stir in pecans. Dough will be stiff.

Roll dough to ½-thickness and cut into 3-inch rounds with cookie cutter. Place cookies on parchment-lined baking sheet. Bake at 375° for 10 to 12 minutes, or until edges start to brown. Remove from oven and dust with confectioners’ sugar.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.