Pecan Sandies

Spread the love

Hello from Florida!  After overnights earlier in the week in Richmond and Savannah, I’m now settling into life in the Florida panhandle, minus all of my belongings, which I should hopefully be reunited with next week.  Until then I’m sleeping on the floor, dining on paper plates, and trying not to make a mess since my vacuum is on the moving truck.  Oh, the joys of moving long distance.

Since my kitchen is currently void of any baking sheets or mixing bowls, I did a little planning ahead last week — I baked a batch of pecan sandies.  I think my move to the South is the perfect time to share a recipe with pecans, right?

Speaking of pecans, everyone should eat pralines at least once in their lifetime.  I just tasted them in Savannah the other day for the first time, so good!  It’s probably good for my health that Savannah is a few hours away from me.  Anyway…

I’ve never made pecan sandies before, but I remember eating Keebler pecan sandies growing up, and my mom tells me my grandma used to love pecan sandies, so I feel like they’re a cookie I should start baking more often.  Especially now that I’m a girl in the South.

This particular recipe uses part butter/part Chobani Greek yogurt (because really, what don’t I make with Chobani?), but you could certainly use all butter if you’d like a more rich cookie.  Just don’t skimp on the pecans, and roast them if you can — it gives the cookies so much depth!

Print this