These Reinvented Pecan Sandies Are a Cookie Jar Essential

Impress your guests with one of the Bakery’s popular cookies.

Adobe Stock / natushm

This recipe from The Bakery in New Paltz is a twist from the original classic with added notes of almond, coconut, and—of course—pecan.


View this post on Instagram


A post shared by The Bakery (@ilovethebakery)

Pecan Sandies

Makes approximately 72 cookies


1 stick unsalted butter, at room temperature
1 stick vegetable shortening
2 egg yolks
2 cups cake flour (all-purpose flour will work, too)
1 ¼ cup granulated sugar
¾ cup finely grated coconut (desiccated or macaroon style)
½ cup finely chopped pecans
¼ tsp almond flavor
½ tsp baking soda
A pinch of salt

- Advertisement -


Preheat the oven to 350°F.

In a small mixing bowl, combine granulated sugar and unsalted butter. Mix with a wooden spoon until there are no butter lumps remaining. Throughout the recipe, be cautious not to over-mix.

Add vegetable shortening and mix again until smooth and lump-free.

Gently combine the following ingredients into the sugar mixture: egg yolks, finely grated coconut, finely chopped pecans, almond flavor, and a small pinch of salt.

Then add the cake flour and baking soda, mixing until combined.

- Partner Content -

Remove the mix from the bowl and place on a lightly floured work surface (use only enough flour to prevent the dough from sticking to the work surface). Divide the mixture into two equal parts, and form each into a ball. Continue to use your floured work surface to roll each ball into a log approximately 16” long.

Place each log into the refrigerator for about 15 minutes. When you remove the log it should be firm to the touch and cold enough that when you cut the log into individual cookies it remains in a circular shape and does not flatten out. If this happens, place the log back into the fridge until it is set.

Cut quarter-inch-thick slices from the log and place on a parchment-lined sheet pan. Each log should yield 36 cookies. Leave enough room in between each cookie for minimal expansion when baking.

Bake in the oven at 350°F for approximately 11–12 minutes. Oven times and temperatures will vary. When you notice the cookies starting to turn golden brown on the edges, remove them from the oven.

Cool and enjoy your pecan sandies!

- Advertisement -

Tip: Wrap the cookie logs as tight as possible in plastic wrap and freeze them for up to two weeks to slice and bake at later date.

Related: Bake This Maple-Bourbon Pecan Pie to up Your Holiday Dessert Game

Our Digital Partners

Learn how to become a digital partner ...

Our Excellence in Nursing Awards take place on May 1!

Our Best of Hudson Valley ballot is open through March 31!

Unveiled: A Boutique Bridal Brunch is February 25!

Holiday flash sale ... subscribe and save 50%

Limited time offer. New subscribers only.