Cranberry Pecan Sandie Recipe

Cranberry Pecan Sandies

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I created this recipe for Cranberry Pecan Sandies for my father. He loves the Pecan Sandies that you buy from the grocery store, but I wanted to do something special for him. I started researching recipes for Pecan Sandies and Russian Teacakes (which have a very similar texture). It took three tries to develop the recipe, but I think it was worth the effort. The texture is very similar to a teacake, but they have pecans and cranberries inside and a white chocolate drizzle on top. I delivered some to my father, and since my mother commented that he did not share at all, I am assuming they were a big hit.

Cranberry Pecan Sandie Recipe
Cranberry Pecan Sandies

 Ingredients:

  • 1 cup of butter at room temperature
  •  2 teaspoons vanilla
  •  1/2 cup sifted powdered sugar
  •  2 cups sifted flour
  •  2 tablespoons water
  •  1/4 teaspoon salt
  •  1/2 cup chopped pecans
  •  1/2 cup chopped cranberries
  •  1 cup white chocolate chips melted

 Instructions:

  1. Preheat oven to 325 degrees
  2. Using an electric mixer, combine the 1 cup of softened butter, 2 teaspoons of vanilla, ½ cup sifted powdered sugar.
  3. Sift in 2 cups flour – a little at a time.  I do this 1/2 cup at a time. 
  4. Add in the ¼ teaspoon salt. 
  5. Add the 2 tablespoons of water.
  6. Fold in chopped cranberries and chopped pecans. 
  7. Using your hands, roll into 1-inch balls and place on a sprayed cookie sheet.
  8. Bake for 15 minutes
  9. Remove and top with melted chocolate chips.  Note: to melt chocolate chips, follow the direction on the packaging.  

Enjoy!

Maurie Kay 

If you like the idea of these, try my Triple Chocolate Chip Cookies

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