Pecan Sandies Recipe (2024)

FAQs

Why do my pecan sandies fall apart? ›

If your mixture seems too dry (it falls apart after being pressed together) you can add in up to 1 T. water.

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.

Packed with crunchy pecans, these rich and crispy shortbread cookies melt in your mouth. Only Keebler® could pack this much magic into a cookie. These Sandies Pecan cookies are the perfect treat when you need a “me moment.”

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 byadding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

Not enough fat

If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil.

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 sandy is a type of sugar or shortbread cookie plus crunchy pecans. These cookies are named after their crumbly texture. They have a sandy or breadcrumb-like texture when the flour and butter are mixed together.

Buttery, crumbly, and just barely sweet, old-fashioned pecan sandies deserve a spot in your regular baking rotation, especially during Christmas cookie season.

Contains wheat, pecan, egg, milk and soy ingredients.

What do sandies taste like? ›

Delicious Pecan Sandies with a buttery shortbread cookie taste everyone loves and chopped pecans throughout. They are quick to make and you can roll them in powdered sugar to make Mexican Wedding Cookies or Snowball Cookies.

The sandie, sometimes referred to as sablé, is a type of sugar cookie or shortbread cookie. The pecan sandie is a common variety of the cookie utilizing pecans. The Keebler Company has registered the brand name Sandies, which it uses for a line of shortbread cookies.

Pecan Sandies are a popular shortbread cookie, made by the Keebler company. Homemade Pecan Sandies are a copycat of my childhood favorite! Knowing my sister ate 3 for breakfast makes me think I hit the mark!

Company history

By 1963, United Biscuit introduced the Kitchen Rich brand nationally while still utilizing the regional brand names. In 1966, United Biscuit decided to adopt a uniform brand name and chose Keebler as the national brand and the name of the company.

The name is derived from the Keebler Elf (E.L.F.), but when they were first introduced, the "E.L." stood for "Everybody Loves". Varieties include Original and Double Stuffed (with twice the filling, introduced in May 2002) as well as fudge cookies with either fudge or peanut butter filling.

My pecan pie puffs and then falls.

Like the pumpkin pie, the filling will crack if the pie is over-baked or cools too quickly.

If there isn't enough fat, the cookies may be crumbly. Measure out the correct amounts of fat and sugar for your recipe. Also, make sure all ingredients are at room temperature before mixing them together. Not Enough Mixing: If you undermix your cookie dough, it will be crumbly.

The problem occurs when water pressure builds up rapidly inside the nut, causing the shell, seed coat, and sometimes the shuck to split about the time of the initiation of kernel filling and shell hardening, resulting in abortion and drop of damaged fruit about 7 days after splitting.

Roll it too thin, and the dough will be really fragile and may easily tear or break. Roll it too thick, and you run the risk of the cookies not baking evenly or cooking all the way through. → Follow this tip: For super soft, tender sugar cookies, roll the dough to 1/4-inch thick.