German Drop Cookies

These cookies are one of the few cookies my mom made around the holidays. Her mom made them, and so she did too. She calls them German Drop Cookies. Which I have too. Until this year. I'm officially changing the name to Pecan Sandies, because 1) that it was they resemble most, being made from butter, pecans, sugar and flour and 2) my girlfriend Sandi, adores them, so it seems only fitting to name them such. This last batch is the best I have ever made. So good, I ate the first one plain (unsugared) and decided to only sugar half of them. As any cook knows' there's no explaining why a dish is stellar one time and not another. But I do know 2 things, 1) I didn't chill the dough, but scooped the soft, buttery dough up immediately, and 2) I used a small ice cream scoop, rather than rolling the dough into balls with my hands. Regardless don't over think the recipe. Mix it up quickly, scoop and bake. Then call Sandi.
By / Photography By Jill Melton | October 26, 2015


  1. Preheat oven to 350°F
  2. Mix all ingredients in a mixer until blended; dough will be soft
  3. Scoop with small ice cream scoop onto baking sheet
  4. Bake 20 minutes; let cool
  5. Dredge in powdered sugar with a touch of cinnamon

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  • 1 cup butter (2 sticks)
  • 1/2 cup sugar
  • 1 3/4 cup flour
  • 1 cup finely chopped toasted pecans
  • 1/8 teaspoon salt
  • powdered sugar and cinnamon
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