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Pecan Sandies
Road Cookies for the Canny Bus

Jay R. Cavanaugh, PhD

I love pecans. You canít live in New Orleans without developing a serious pecan habit. In the Big Easy (or Big Sleazy to the locals) we put pecans in everything but red beans and rice. Youíll find these tasty nuts on fish, in candy, cakes, stuffing, and, of course, cookies. Nurse Nancy Wife and I started out to make some sort of Russian Tea Cake but ended up closeted with pecans. We started with those big lovely organic pecan halves, Tillamook sweet cannabutter, turbinado sugar, confectioners sugar, bourbon vanilla, and flour. Later weíre going for the ultimate treat, canny pralines but thatís another recipe J

This recipe is a little tough because it uses only cannabutter as a source for fat. No straight butter here, only the real deal green stuff. That means that itís tough to get good consistency in the cookies and Pecan Sandies have to have some snap or theyíre just not Sandies. All of this only means that youíve got to use your eyes and touch to make certain the dough is not too moist or dry but like baby bears porridge, just right. We love to experiment and that means that sometimes the cookies donít come out the way we thought. Thatís OK, just make more and eat the crumbs!


1 cup pecans ground into small chunks (and a little bit of pecan flour)
1 cup Better Bud Butter
2 cups of all purpose flour (maybe a bit more or less depending)
Ĺ tsp baking powder
1 tablespoon of bourbon vanilla extract (try it - youíll never use the old vanilla again)
1 cup turbinado sugar
Ĺ cup sifted powdered sugar


Cream the cannabutter and sugar together in a mixing bowl. Make sure the mixture is nice and smooth. Add the vanilla while creaming. Sift together the flour and baking powder and gradually add to the butter/sugar cream with gentle mixing to avoid lumps. Add the chopped pecans. Cover the dough and refrigerate for at least 3 hours. While you wait for the dough to completely chill do something responsible like cleaning up or chores because you wonít be able to do much after you try the cookies.

Remove the dough from the refrigerator and roll golf sized balls which you then gently flatten a bit in the palm of your hand. Place the flattened balls (one-third of an inch thick) on a nonstick ungreased cookie sheet and bake for 15-20 minutes at 300 degrees or until slightly firm and brown (itís hard to tell since these Sandies are SO green). Remove from the oven and very gently place on a rack to cool. While still hot dust the Sandies with sifted powdered sugar. If you try to roll them in powdered sugar while still warm they will crumble. Once these Sandies cool they will harden. Until they firm up they donít like to be touched. Please be patient.

Ingredient Note: Recipes for Pecan Sandies abound and have quite a bit of variety in the amounts of ingredients used. Donít be afraid of using a bit less sugar or a bit more flour to get these puppies right. The two constants are one whole cup of bud butter and one whole cup of pecans. You might want to jazz these Sandies up with a bit more bourbon vanilla and/or a dash of graded cinnamon.


Potency Note: Warning! If you check the total volume of ingredients of Sandies versus our other cookies, youíll find that they are just about three times more powerful by weight. We discovered this obvious fact by crumbling our first batch, eating the crumbs, and being forced to retire early. Yum! Nancy Wife points out that Pecan Sandies are basically just sweetened Better Bud Butter and Pecans with enough flour to hold them together and enough powdered sugar to get your hands sticky.

Recommended Beverage: Earl Grey or English Breakfast tea for mornings or afternoons. When serving Pecan Sandies as a desert treat, you might want to try a chilled Syrah or even a good aged tawny Port.

Store out of the light in an airtight container.


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