The City Magazine Since 1975

Pecan Sands

December 2017
(Yields 3 dozen) Note: The yield may vary based on size of scoop.
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8 oz. unsalted butter
1/4 cup 10X confectioners’ sugar, plus additional for tossing
2 Tbs. pure vanilla
1 pinch table salt
3/4 cup cake flour
3/4 cup pecan pieces


In a stand mixer with paddle attachment or with a hand mixer, cream the butter and sugar until the mixture is white in color. Scrape down the sides of the bowl, add the rest of the ingredients, and mix until combined. Pat the soft dough into a ball, wrap in plastic wrap, and refrigerate for a minimum of 10 hours.

Preheat oven to 325°F.

Using a one-ounce scoop, place the cookies a few inches apart on parchment-lined baking sheets and bake for 15 to 18 minutes. (The sides should be firm to the touch.) Remove from the oven and let cool on the baking sheet.

When the cookies are cool to the touch, toss them in a bowl with 10X sugar (enough to coat). The sands are best stored in a tin container at room temperature for up to four days.