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.

These cookies are named after their crumbly texture. They have a sandy or breadcrumb-like texture when the flour and butter are mixed together. Pecan Sandies are also a sandy color, which makes the name very fitting.

To avoid this, try using as little flour as possible while preparing to roll your dough. 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.

Adding too much butter can cause the cookies to be flat and greasy. Adding too little butter can cause the cookies to be tough and crumbly. You should use unsalted butter to control the salt content, but if you only have salted on hand, reduce the amount of added salt accordingly.

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.”

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.

From the Package. ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 (THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN), FOLIC ACID), SOYBEAN AND PALM OIL, SUGAR, PECANS, CONTAINS 2% OR LESS OF SALT, EGGS, BAKING SODA, VANILLA FLAVORING, WHEY, SOY LECITHIN.

Is it Milk Free? No. This product is not milk free as it lists 2 ingredients that contain milk.

Why do we celebrate National Pecan Cookie Day? ›

National Pecan Cookie Day recognizes the creation of one of the world's most perfect cookies! The biggest (and, perhaps, only) problem with the Pecan Cookie is that there aren't enough people who know about them!

Nutrition Facts

Per Serving: 264 calories; calories from fat 28%; fat 8.2g; saturated fat 1.8g; mono fat 2.2g; poly fat 1.3g; protein 7.3g; carbohydrates 40.3g; fiber 0.8g; cholesterol 5mg; iron 0.6mg; sodium 213mg; calcium 69mg.

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. But unlike pumpkin pie which has pumpkin puree to give it structure, pecan pie filling is mostly just sugar, corn syrup and eggs, so the tendency to soufflé and fall is even greater.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Adding too much fat and overmixing or adding too little liquid can make the pastry crumbly. It is vital to weigh ingredients carefully and handle the dough gently.

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.