Last night after supper my husband was just sitting in his chair when he suddenly said “I want some Pecan Sandies.” He introduced me to Pecan Sandies when we were in college. The only commercially-made cookies my mother ever bought were Fig Newtons, so I had never had the Sandies, or any other kind except Oreos. I thought the Sandies were good but he ate entire packages of them. To be fair, he was on the college swim team and used up all of the calories. Anyway, once in a while I bought some for him after we married, but these are so much better than the purchased ones I’ll never buy another package at the grocery store. Added plus…they’re really easy to make and about impossible to mess up, and they freeze well. When it started to snow this morning I decided to surprise him with a batch.
Toast the pecans first and coarsely chop them. I keep ziplock bags of toasted, chopped pecans and walnuts in the freezer, ready to use anytime. Using oil as part of the fat helps give these cookies a crispier, more open texture than all butter, so don’t substitute. Use either salted or unsalted butter as you prefer. I almost always use salted just because that’s what I keep in the fridge, and the amount of salt in recipes can easily be adjusted if necessary. That’s the same reason I use table salt in most recipes – it’s what’s on hand. Unless a recipe specifies unsalted butter or kosher or sea salt, you don’t need to fuss over it. If you’re watching salt intake, use unsalted butter and decrease the salt specified by 1/4 teaspoon. Remember that kosher or sea salt quantities don’t measure the same as table salt, so don’t substitute those either unless you do the math. This is a good explanation of the differences.
– Joan, 26 February 2021
- 1/2 cup (113 grans) butter, softened
- 1/2 cup (100 grams) canola or other vegetable oil
- 1/2 cup (96 grams) sugar
- 1/2 cup (56 grams) powdered sugar, sifted
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (260 grams) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1 cup (100 grams) pecans, toasted and coarsely chopped
Use a mixer to cream butter, oil, and sugars until smooth. Beat in egg and vanilla. Blend all of the dry ingredients, including pecans, and mix just until all flour is absorbed. Cover and refrigerate for at least 30 minutes.
Preheat oven to 375ºF.
Divide dough into 1″ balls (a #40 scoop is just right). Line cookie sheets with parchment paper. Place doughballs on the cookie sheet, leaving about 3″ of space between them. Flatten the balls to 1/2″ thickness. Bake at 375ºF for 10-11 minutes, until tops look dry. Cool completely on a wire rack before storing or freezing.