These maple pecan sandies cookies are easy to make and they literally melt in your mouth. Pecan sandies with a dust of autumn flavor? Yes please!
Pecan Sandies are a beloved cookie in Texas… almost to the point of worship but not quite. The recipe is known as Mexican Wedding Cakes, Russian Tea Cakes, Wedding Cookies, and a host of other monikers.
They may be round, flat, or crescents but they all have that same buttery, crumbly texture and sweet pecan goodness. These do not contain eggs, which is part of the reason for their crumbly texture. The amount of butter is the other reason they are so rich. Cake flour adds to the delicacy — the pecans are just thrown in there because this is Texas and we can do what we want.
Don’t try to ship Maple Pecan Sandies or send them in a lunch box because they will crumble into a million pieces. Save them for a quiet moment in the afternoon with a cup of Earl Grey and a good book. If you’ve only ever had the kind that you get at the store you are going to be amazed at how addictive these are. They literally melt in your mouth. Don’t try to freeze them, either. For one, they pick up freezer flavor really easily because of the butter — and they crumble.
I have made the pecan sandies recipe with pistachios, walnuts, and macadamias, too. They are OK but I like the pecan ones the best. It might take a couple of tries to get the hang of shaping them because they crumble so easily. Keep trying! You’ll get it.
Every time I make them I get a different yield but this recipe will make between 18 and 24 cookies. If you don’t have cake flour don’t stress – use all purpose. It won’t make that much difference — you’ll lose a little delicacy but they will still be awesome.
You might also like my maple shortbread bars.
Maple Pecan Sandies
Print Add to CollectionIngredients
- 1/2 cup unsalted butter, , softened
- 1/2 cup sugar
- 1 teaspoons maple flavoring
- 1 cups cake flour
- 1/2 cup finely chopped pecans, , toasted
- 1/2 cup confectioners’, , white sugar, or sugar and cinnamon
Instructions
To Toast Pecans
- Chop pecans.
- Oil a heavy baking sheet.
- Bake at 400F for 5-10 minutes, turning the nuts over with a spatula halfway through.
- Check often.
- Do not let them burn.
Make Cookies
- In a bowl, cream together the butter and sugar.
- Stir in maple.
- Add the flour and pecans.
- Mix until well blended.
- Cover and chill for 1 hour.
- Preheat oven to 325 degrees.
- Shape dough into crescents. Place them on an ungreased cookie sheet and bake for 15 to 20 minutes.
- Remove from pan to cool on wire racks.
- When cookies are cool, roll in the sugar you prefer or leave them plain or dip in white chocolate
- Store in an airtight container.
mary
I always made pecan sandies, but not with maple. WOW!!! My grandson took them to college with him and before he got home he ate half of the batch.
Megan Keno {Country Cleaver}
These cookies look great!
Marye Audet
Thanks Megan!
Kristen
I love these cookies! I’ve always called them Russian tea cakes, but by any name they are so good. I love your maple/cinnamon/sugar treatment.
Marye Audet
Yep. I have recipes for Russian Tea cakes, too. Mine is a little different than this. Thanks Kristin!
Marye Audet
I guess you could make them round if you like. I’ve never seen them that way. 🙂
Jennifer A Stewart
Pecan sandies are one of my favorite cookies and the addition of maple makes them even better. I also have only seen them in circles not crescents. What a nice twist! These are going to be on my list for my Christmas cookie exchange.
Marye Audet
They are beautiful on a cookie plate. 🙂
Trish - Mom On Timeout
Maple pecan ANYTHING is always good with me! These cookies look delightful!
Marye Audet
Thank you Trish!
Laura @MotherWouldKnow
These cookies remind me of my childhood – in NJ, not Texas:) My mom always used to buy them and while they were just store-bought, they did melt in your mouth. Now I can bring back the memories and have much better cookies too.
Marye Audet
🙂 Let me know what you think of them.
allie @ Through Her Looking Glass
Dear Marye, I can almost TASTE these….buttery and crumbly…..SO GOOD! This New England girl loves all things maple. Can’t wait to try!
Marye Audet
Let me know what you think Allie!
Meg @ With Salt and Wit
Oh man! I use to love devouring these at my grandma’s house when I was little and now I can enjoy them every day!
Marye Audet
🙂 Isn’t it fun how food brings back memories?
patsy
I love these kind of cookies as a special treat!
Marye Audet
Yep, me too! I love that melt in your mouth kind of texture
Katrina
One of my favorite kinds of cookies! Must try to make them gluten free–and splurge on organic sugar (I do that now and then).
Marye Audet
I bet almond flour would work.
The Food Hunter
I need to try these!