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Southern Treat

I think the saying usually goes "when life throws you lemons, make lemonade". Well, here in the South, it usually is "when life throws you pecans, make sandies". Pecan sandies are a very popular treat in my house and although they are not difficult to make, I feel that I could buy shares of this Keebler treat. Mr. B is addicted, a whole pack does not survive the weekend, especially during events like the World Cup, the Tour de France or the Olympics.
Well, little Elf you ain’t going to get my money anymore!
Another reason for making these has come from a good summer cleaning of the freezer to make room for the ice cream maker canister and bags of frozen fruits for instant frozen yogurts and smoothies. I found 3 huge bags of shelled pecans that I collected last year from our pecan tree. I think pecan pie is calling my name next!

The particularity of the Pecan Sandies, is not as much in the pecans as it is in the crispy, buttery taste, the "sandy" aspect of it, and all the recipes I had tried up until now were lacking this shortbread quality… until today. Can’t figure out why it took me so long to check this site, but I should have known that somebody, in the trillions of people who try recipes everyday, somebody would come with a great one for Sandies. Store bought cookies always have this extra bite to them, that mass produced, artificial preservative taste. Not here! Pure buttery joy!
I took some liberty with the original recipe and you can find my notes in ().

Pecan Sandies, adapted from

Prep Time: 15 MinutesCook Time: 10 Minutes
Ready In: 30 MinutesYields: 96 servings (mine yielded half because I used a 2Tb. cookie scoop)

1 cup margarine, softened (I used butter)
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar,
2 eggs
1 teaspoon vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar (did not use)
1 teaspoon salt
2 cups chopped pecans
1/2 cup white sugar for
decoration (did not use)
1.Preheat oven to 375 degrees F (190 degrees C).
2.In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
3.Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
Find the original here.

I had to hide the second batch…from the both of us!

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Anonymous July 4, 2006 um 8:08 am

Oh my god, I do love these and it never occurred to make them myself, even though I’ve made the similar Mexican wedding cakes quite often.

I will have to do this as soon as my father is in town (he loves these more than I do). Thanks!

Oh–does this really make 96 servings?

Helene July 4, 2006 um 6:45 pm

You are welcome! I think if you use a TB scoop, it yields a large amount. I only got half using a 2Tb. scoop.

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