Homemade Pecan Sandies Recipe (2024)

FAQs

Why are my pecan sandies so crumbly? ›

Is Easy Pecan Sandies dough supposed to be so crumbly? Yes. These cookies are meant to have a crumbly texture, similar to shortbread. The dough will come together just enough to form into the ball cookie shapes.

Ingredients : Enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [riboflavin], folic acid), soybean and palm oil, sugar, pecans.

According to Pastry & Baking Arts Chef-Instructor Norma Arellano-Salazar, these popular cookies are also called snowballs or pecan sandies on the East Coast of the United States, as they resemble snow or sand thanks to their powdered-sugar dusting. Some even refer to them as Russian tea cookies.

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour. The less you work the dough, the more crumbly and melt-in-your-mouth your shortbread cookies will be.

Greasy mess: Extra butter means more fat, making the dough greasy and difficult to handle. Spreading like crazy: Cookies lose their shape, spreading thin and flat instead of staying nice and round. Uneven baking: The excess fat can burn easily on the edges while leaving the center undercooked.

The Keebler Company mass-produces and markets Sandies Classic (plain), Pecan, and Cashew shortbread cookies. Keebler first purveyed Sandies cookies in 1955 and added a toffee variety in 1993.

The name 'sandies” was registered by the Keebler Company in 1955 for their line of flavored shortbread cookies, including the pecan sandy. However, the origins of the sandy cookie can be traced back to medieval France with the creation of the sablé cookie –– French for sandy, which refers to the cookie's texture.

What Are Pecan Sandies? Pecan sandies get their name because they have a sand like, fine texture and they have chopped pecans in them. They are a shortbread style cookie.

Pecan Sandies are a cross between a rich shortbread and a drop cookie. The buttery richness of these cookies is reminiscent of shortbread. Yet you can use margarine rather than butter in this recipe and still enjoy a lush flavor, thanks to the pecans which add depth to the flavor of the dough.

Contains wheat, pecan, egg, milk and soy ingredients. May contain peanuts and other tree nuts.

What makes a cookie sandy? ›

Cookies with less sugar and a dry dough have a crumbly but soft texture. This causes the cookies to have both the texture and look of sand.

Pecan Sandies are shortbread cookies loaded with toasted pecans. They're a bit sweeter and chewier than ordinary shortbread. Though they may have an Arabic origin, in the US these cookies were made famous by the Keebler Company which has been selling their “Sandies Pecan Shortbread Cookies” for decades.

Pop one of these mini shortbread cookies in your mouth and you will taste the nutty, buttery flavors of a classic sandie. But it's how these flavors transform that make our sandies memorable. First, there's a crunchy taste of toasted pecans combined with creamy, salty butter.

How to Store Pecan Sandies. Store the pecan sandies for up to a week in an airtight container at room temperature. You can freeze them for up to three months.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Overworking = tough, misshapen, and crumbly cookies

Overmixing your dough usually makes cookies tough and shrink into weird shapes, but it can also make them crumbly. Generally you only want to mix just until the flour disappears, and then stop mixing!

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.