Popular at holiday baking time, these moon shaped cookies have lots of chopped pecans and are dusted with powdered sugar. They taste like shortbread but have a sandy texture, hence the name.
I’ve always assumed that almost everyone had a copy of the Better Homes and Gardens New Cook Book. I’m not sure how many editions have been printed but I do know that the recipes aren’t always the same, with updated versions or new recipes to reflect modern trends. And some don’t make the cut. This one, from my 1981 edition is still in the most recently printed version. So that means it’s a good one.
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We always had these cookies at Christmas time. Although the name of the recipe in my book is simply Sandies, we called them Pecan Sandies. We also called them German Moons which isn’t actually accurate because those cookies are slightly different and include almonds. But since my mother shaped hers into crescents instead of balls or fingers as the recipe suggests, they do look more like a German Moon.
The ingredient list in these cookies is very standard, pretty close to shortbread. It mixes up quickly and the dough is easy to roll into fingers. You can shape them into moons or not, it’s up to you. As long as the pecans are cut into fairly small pieces, any shape will hold together. Truthfully, I like to curve them slightly, otherwise they tend to resemble a severed digit. Ha ha.
There’s enough butter in the cookies that you don’t need a greased baking sheet or parchment. They won’t stick. But they need a little time to cool before sprinkling the sugar over top or it will melt and disappear. The BH&G recipe suggests shaking them in a bag with the powdered sugar but in an effort to prevent breakage, I do not. Besides, I like the way the sugar dusts the cookies like a light snowfall.
If you make Pecan Sandies, consider leaving a comment or rating below. Here’s the recipe:
Pecan Sandies
Ingredients
- 1 cup butter, room temperature ½ lb or two sticks
- ⅓ cup white sugar
- 2 tsp vanilla
- 2 tsp water
- 2 cups all purpose flour
- 1 cup chopped pecans
- ¼ cup powdered sugar
Instructions
- Beat butter for 30 seconds. Add sugar and beat well until fluffy.
- Add vanilla and water and beat well until combined.
- Stir in flour and chopped pecans until fully incorporated.
- Roll balls of dough into finger shapes, about 2 inches long. Curve slightly and place on ungreased baking sheet. Cookies don't need to be spaced too far apart as they don't expand much during baking.
- Bake in centre of 325° oven for 20 minutes until bottoms are slightly golden brown.
- Cool on a rack at least 5 minutes.
- Place rack over baking sheet. Dust cooled cookies with powdered sugar. For best results, use a mesh strainer and tap gently with one hand while moving the strainer evenly over all the cookies.
Such a classic recipe. So yummy.