Pecan sandies are some of my favorite cookies: full of toasty pecan pieces with a crisp edge and slightly chewy center, they just melt in your mouth. Biting into one of these is like biting into my childhood.
My great-grandmother Melinda (Nan to all of us), always had a bag of these cookies in her pantry, and whenever we went to visit, it was always the first thing I ran to find. I honestly can’t think of a single time that they weren’t in her cupboard.
I’ve had such a craving for these for the last year, but every time I go to the store, they’re nowhere to be found. I guess that the tastes have changed here, or maybe there just aren’t enough Nan’s around to buy them for their pantry’s. I wasn’t going to let that stop me from taking a trip down memory lane though, and sharing them with my kids.
The key to these cookies is the different mix of sugars in them. That’s how they get their unmistakable flavour and texture. I’ve tried making them a few ways, but this is by far my favorite, and the only way I make them now. The touch of brown sugar gives a hint of molasses, the confectioners sugar is what makes them so melt in your mouth-able (totally a word), and rolling them in the white sugar before they bake gives the outside the sweetest little crunch.
These ones are for you Nan.