History of National Pecan Sandies Day The name 'Sandies' was registered by the Keebler Company (an American cookie manufacturer) as a brand name in 1955, which they used for their line of shortbread cookies. They introduced the pecan sandy then and, later on, added other variations.

Pecan sandies are thought to originate from the sweet treats found in medieval Arab cuisine. The name sandies may have been inspired by the sand-like color of the finished product. The Keebler Company owns the brand name Sandies, which is used on its line of shortbread cookies.

1955 Today the company makes 50 billion cookies and crackers each year; among them are the popular Pecan Sandies, first sold in 1955. The Toffee variety came thirty-eight years later.

The Keebler Company The Keebler Company mass-produces and markets Sandies Classic (plain), Pecan, and Cashew shortbread cookies. Keebler first purveyed Sandies cookies in 1955 and added a toffee variety in 1993.

Unique – They're fun and different from the chocolate chip or sugar cookies people often bring to gatherings. They're called Pecan Sandies because of their fine, sand-like texture that's similar to a sweet and buttery shortbread cookie, with bits of chopped pecan throughout.

According to Pastry & Baking Arts Chef-Instructor Norma Arellano-Salazar, these popular cookies are also called snowballs or pecan sandies on the East Coast of the United States, as they resemble snow or sand thanks to their powdered-sugar dusting.

Ingredients

• 1 cup butter unsalted, cold, 226g.
• 1/2 cup confectioners' sugar 70g, plus more for dusting.
• 1/2 cup granulated sugar 100g.
• 1/2 tsp salt.
• 1 tbsp vanilla extract 5mL.
• 2 cups all-purpose flour plus 3 tbsp, 267g.
• 1 cup chopped pecans.
• 1 tbsp water optional.

They're called sandies because of their crumbly shortbread texture and of course because they are full of pecans.

Most shortbread, however, is baked in one pan and then cut into pieces. Sandies are individually-formed cookies. Like other drop cookies, Sandies are shaped by “dropping” or pushing spoonfuls of cookie dough onto a baking sheet. During baking, the mounds of dough flatten and spread.

If you didn't know, pecan sandies are crisp shortbread cookies full of toasted pecans that melt in your mouth with the most satisfying crunch. It's a very easy recipe with dough you can freeze months ahead for on demand cookies later!

According to Pastry & Baking Arts Chef-Instructor Norma Arellano-Salazar, these popular cookies are also called snowballs or pecan sandies on the East Coast of the United States, as they resemble snow or sand thanks to their powdered-sugar dusting.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 (THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN), FOLIC ACID), SOYBEAN AND PALM OIL, SUGAR, PECANS, CONTAINS 2% OR LESS OF SALT, EGGS, BAKING SODA, VANILLA FLAVORING, WHEY, SOY LECITHIN.

Ingredients

• 1 cup butter.
• ⅓ cup white sugar.
• 2 teaspoons water.
• 2 teaspoons vanilla extract.
• 2 cups sifted all-purpose flour.
• 1 cup chopped pecans.
• 3 tablespoons confectioners' sugar.

What Are Pecan Sandies? Pecan sandies get their name because they have a sand like, fine texture and they have chopped pecans in them. They are a shortbread style cookie.

Ingredients

• 1 cup butter.
• ⅓ cup white sugar.
• 2 teaspoons water.
• 2 teaspoons vanilla extract.
• 2 cups sifted all-purpose flour.
• 1 cup chopped pecans.
• 3 tablespoons confectioners' sugar.