Pecan Sandies
Recipe type: dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 20
Wet ingredients:
  • ¾ cup butter
  • 5 Tblsp. maple syrup
  • 1 tsp. vanilla
Dry ingredients:
  • 1½ cups whole wheat pastry flour
  • ¾ cup pecans (2.5 to 3 oz)
  1. Let butter sit out to bring it to room temperature.
  2. Cream butter, maple syrup, and vanilla together. I use a stand mixer with a paddle attachment for this task, but you could mix it by hand.
  3. Add part of the flour to a food processor along with the pecans. Make sure the top of the food processor is completely closed off so that flour will not puff out when you process it.
  4. Process to a fine, even meal. Add the remaining flour and process a little more.
  5. Mix dry ingredients into the wet ingredients.
  6. Cover 9 by 13" baking sheet with parchment paper (to reduce cleanup, though the cookies have enough fat that the sheet wouldn't be that hard to clean).
  7. Drop cookies onto sheet by rounded tablespoons.
  8. Put sheet into refrigerator for at least 20 minutes to make it easier to press the cookies down without sticking.
  9. Meanwhile preheat oven to 350 F.
  10. Remove from fridge, flatten with the bottom of a cup measure or by hand.
  11. Press a whole pecan piece into the top of each cookie.
  12. Bake at 350 F. for 20 minutes. Peek at 15 minutes to check how the cookies are doing.
  13. Prep time includes refrigerator time for the cookies.
Recipe by Fit and Fed at