Keebler Pecan Sandies by Todd Wilbur
Recreate the nostalgic crunch and buttery richness of a classic bakery favorite with this copycat recipe for Keebler Pecan Sandies by Todd Wilbur. These melt-in-your-mouth cookies combine the perfect balance of powdered and granulated sugars for just the right amount of sweetness, enhanced by the warm notes of vanilla and the toasty crunch of finely chopped pecans. With only 15 minutes of prep time and simple pantry staples like unsalted butter and all-purpose flour, these homemade treats are delightfully easy to make. Whether you're baking them for a special occasion or to satisfy a sweet craving, these shortbread-style cookies bake to perfection with a golden crispness that’s impossible to resist. Perfect for holiday cookie platters or everyday indulgences, these pecan-packed delights store wonderfully for up to five days—if they last that long!
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup powdered sugar
- 0.25 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 cups all-purpose flour
- 1 cup chopped pecans
Instructions
Preheat your oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, cream together the unsalted butter, powdered sugar, and granulated sugar until smooth and creamy. This will take about 2-3 minutes with a hand mixer or stand mixer on medium speed.
Add the vanilla extract and salt to the butter-sugar mixture. Mix until fully incorporated.
Gradually mix in the all-purpose flour, a little at a time, until the dough starts coming together. Scrape down the sides of the bowl as needed.
Stir in the chopped pecans until they are evenly distributed throughout the dough.
Using your hands, shape the dough into 1-inch balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
Gently flatten each dough ball with the palm of your hand or the bottom of a glass to form a disc about 1/2-inch thick.
Bake the cookies in the preheated oven for 16-18 minutes, or until the edges are just beginning to turn lightly golden.
Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 minutes. Then transfer them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
3026 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 180.0 g | 231% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 248 mg | 83% | |
| Sodium | 612 mg | 27% | |
| Total Carbohydrate | 339.1 g | 123% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 143.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 138 mg | 11% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 756 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
