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.

The name 'sandies” was registered by the Keebler Company in 1955 for their line of flavored shortbread cookies, including the pecan sandy.

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 sandie is a type of sugar cookie or shortbread cookie prepared using standard sugar cookie ingredients such as flour, sugar, butter, eggs, and vanilla. The Keebler Sandie uses soya bean oil and palm oil as a butter substitute. Sandies are sometimes dusted with powdered sugar after cooking.

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.

That's because pecan sandies are a type of shortbread cookie. They get their name from their sandy texture—in French, similar cookies are known as sablé which means sand. Sandies are more soft and crumbly than a sugar cookie.

Most shortbread, however, is baked in one pan and then cut into pieces. Sandies are individually-formed cookies. Like other drop cookies, Sandies are shaped by “dropping” or pushing spoonfuls of cookie dough onto a baking sheet. During baking, the mounds of dough flatten and spread.

The brown sugar contributes a faint butterscotch note that is characteristic of a Pecan Sandie (much like the effect it has on the flavor of Butter Pecan Ice Cream). The powdered sugar makes for a tender and slightly crumbly texture.

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

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.

How many calories are in pecan sandies? ›

Kellogg's Sandies Cookies Keebler Pecan Shortbread (2 cookies) contains 18g total carbs, 17g net carbs, 10g fat, 1g protein, and 160 calories.

Powdered sugar (also known as confectioners' sugar) contains cornstarch. The cornstarch absorbs moisture from the rest of the ingredients, making an extra tender and chewy cookie.

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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.

But in a quick fix that saves both fear and butter, Garten suggests simply adding more water if the batter is more crumble than dough. "If the shortbread dough feels dry, I add a teaspoon or two of water until it's easier to work with," Garten explained. Score one for the Wonder Woman of the kitchen!

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.

Not enough liquid

There are a few things you can do if your cookie dough is too dry and crumbly. First, try adding more liquid to the dough. This could be milk, water, or even just additional eggs. If that doesn't work, you could also try melting some butter and adding it to the dough.

The dry ingredients are not balanced

Similarly, there might be a mistake in the recipe, or you may have accidentally added too much sugar, flour, cocoa powder, or even baking powder. If the dry ingredients are out of balance with the wet ingredients, you will end up having to fix dry and crumbly cookies.