Pecan Sandies (aka German Drop Cookies)

These cookies are one of the few cookies my mom made around the holidays.  She calls them German Drop Cookies. Which I have too. Until this year. I'm officially changing the name to Pecan Sandies, because my girlfriend Sandi, adores them, so it seems only fitting to name them such. 

By / Photography By Jill Melton | October 26, 2015

Ingredients

  • 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

Preparation

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

Related Stories & Recipes

Molasses Cookies

Dip the balls of dough into cold water then sugar. The sugar sticks to the wet dough in irregular clumps, creating the "dried mud" appearance when the cookies are baked.

Music City Chocolate Mocha Cookies

Straight from Music City, a bewitching chocolate cookie replete with Olive & Sinclair chocolate, Bongo Java’s “mystic” coffee and a touch of heat. Your sweetheart won’t be able to place the ingredient...

Tennessee Sorghum Cookies

These cookies are best right out of the oven while still warm and soft on the inside and crunchy on the outside. You can use molasses if you don’t have sorghum.

Ingredients

  • 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
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60