Flip it!

I’m gonna make these for my mother but the dry crumbly part concerns me. She loves sandies but chokes alot. SO, I make them, put them in a tin with a slice of bread and see if they soften a bit. Works on everything else.

Great recipe! Instead of using my fingers to flatten I placed a small square of parchment paper on top of the cookie and pressed down with the bottom of a glass; no sticking and they look more like packaged cookies.

ll you ladies who are such “experts” on these cookies need to learn how to be polite to other bakers. These cookies are pecan sandies because they have pecans in them. Mexican Wedding cookies or Cresents can be made with either and can be rolled in powdered sugar or drizzled with chocolate (yummy). Please stop being so mean, its just flour and sugar ladies, not some life or death thing. If you made this recipe, please rate it and review it. If you did not make it just like the recipe, please do not send in your opinion.Please be respectful of each other.

I made these instead of my usual “snowballs” as one of the 5 different cookies for my cookie gifts this year. They are excellent! I definitely will be making them again next year. Thanks for the recipe! I did increase the oven temp to 350 degrees. and rolled twice in confectionery sugar. Once while warm and once after they cooled.

wonderful recipe…similar to what I have been making many years; but better. I am amazed that there are people who use this review space to demand their cultural name for these cookies which are made in many countries and cultures and regions of the US and are known for their regional names. Please just review the recipe for the rest of us!

I agree, it doesn’t matter what these are called. My grandmother made this recipe in the 1960’s and it was called a pecan sandy. I have the same recipe that a friend gave me and it is called a Russian tea cake. Who cares? Just make and eat and enjoy, they are delicious.

These are very good but they are NOT pecan sandies. They are called Mexican Wedding Cakes. They should be rolled into balls and baked, not flattened. Then rolled again into confectioners sugar while still warm. True Pecan Sandies are a shortbread cookie and crunchy. Sandies also are not dusted with confectioners sugar.


2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup sugar, granulated (for decoration)


Preheat oven to 325 degrees F.
In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

source :77kitchen.com