HOME > Chowhound > Home Cooking >

Discussion

Is a Pecan Sandy the same as a Mexican Wedding Cookie?

I'm looking for a good Pecan Sandy cookie recipe and I keep getting hits for Mexican Wedding cookie. If anyone has a good recipe or location for one, please let me know. Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. They're not the same cookie. It's spelled pecan sandies so if you weren't searching using that term, you might have better luck searching for "pecan sandies recipe"

    4 Replies
    1. re: cheesepowder

      thank you for the clarification on the name. I found this recipe and will try this out...

      http://www.tasteofhome.com/Recipes/Pe...

      1. re: chispa_c

        I've made this Pecan Sable recipe from Epicurious and thought it was fantastic:
        http://www.epicurious.com/recipes/foo...

        1. re: The Turtle Bay Dove

          I compared the two recipes and they are very similar. I should just make both! It's the holiday...

          Thank you for the link.

        2. re: chispa_c

          I made the pecan sandies recipe from the taste of home link and they came out great. Very light and crisp. They weren't overly sweet either. I think I'll add more pecans next time but other than that - they were great.

          I served them at an office party and everyone seemed to really enjoy them today.

      2. Ditto on what cheesepowder said, but wanted to let you know that pecan sandies are generally regarded as a variation on the French butter cookie called the sable. Simply mix a sable dough with toasted chopped pecans mixed in. Some recipes call for you to roll them out, but look for one where the dough should be chilled in the fridge in log form. From then you would simply cut rounds from the log to the thickness you like.

        Here is a link to a master recipe by Dorie Greenspan, whose recipes tend to be fabulous: http://www.nytimes.com/2004/11/07/sty...

        Sorry, I don't have a recipe of my own - I generally do not gravitate towards butter cookies, but I think if you added a scant cup of chopped toasted pecans to this dough you would be heading in the right direction. Add the pecans in the last 10 seconds of the 30-second mix in part two, just enough to incorporate the nuts. Alternatively, you could just place a pecan half on the top of the cookie just before you put it in the oven.

        5 Replies
        1. re: jazzy77

          <<Sorry, I don't have a recipe of my own - I generally do not gravitate towards butter cookies, but I think if you added a scant cup of chopped toasted pecans to this dough you would be heading in the right direction.>>

          Absolutely, jazzy. I make sables often, and that's what they remind me of. Pecan Sandies seem a *teensy* bit more buttery to me, but...pretty close.

          1. re: Steady Habits

            Good, I'm glad you chimed in because I realized that I should have said she should use "chopped nuts."

            Maybe she should try a shortbread? The only reason that I didn't say that was because the last pecan sandy I ate was reportedly made by some elves who operate a factory located inside a tree. The texture seemed closer to a sable, and not a shortbread - which to me has a stronger butter flavor.

            Oh wait, here's a copy cat recipe for the elven product: http://www.recipezaar.com/Copykat-Kee...

            This leaves me a bit confused because the package says shortbread, but "sable" is French for sand (as in pecan sandies?)....

            1. re: jazzy77

              I've found that recipes for sables, at least the recipes I've used, vary a lot. Some do have a sandy quality.

              But...a finer grain of sand (as it were) than commercial Pecan Sandies.

              Lately, I've been using a recipe for sables that has uses only a pinch of salt, less than Dorie Greenspan's, I think. That, couple with the unsalted butter, moves that particularly sable even farther away from Pecan Sandies, which are quite salty. So...there again...that's closer to many shortbreads.

              I find the textures of shortbreads can vary a lot, from a finer, denser grain to one that's relatively large and open, closer to the Sandies and even beyond. I made one recently that was close to a tart shell, much like a pate sablee. Delicious, but unusually fragile.

              1. re: Steady Habits

                Really, I've found that even slightly different treatments of sables make them vary greatly in texture too. I mean a minute more or less in the oven can drastically affect the crumb of the cookie (not necessarily in a bad way, just different). In fact, last week my husband was complaining that my chocolate sables were too crumbly, so now they get an extra minute in the oven. They were a little "sandier," but kept together through a cookie exchange today.

                I'm not so sure about shortbread (I haven't made it since I was like 12), but I remember that the handling procedure mattered a lot (gluten development is an important issue to watch).

                1. re: jazzy77

                  Thanks for the tip on the sables. I plan to make quite a few dozens of them next week--variations, and some I'll put together in filled cookie sandwiches. I'll watch for that, to see what happens with the time differential.

                  I know you're right about the shortbread, too. My ex- was like a shortbread gourment, learned to make them and made quite a production out of it. I'm not that fussy about it. I just like the way it tastes. But you make complete sense; given the textural differences between recipes and also the human variable.

        2. FWIW - I grew up using the term Russian Teacake for Mexican Wedding cookie - but they are the same thing as far as I can tell. Good luck with your cookies.