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.
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- 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
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.
- 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.
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