Pecan Sandies

Pecan Sandies

Ryze Flour

Blue Ryze Flour Bag

Prep / Cook Time

20 / 12-15 Minutes


36 cookies

Ryze Flour


Ryze Flour Bag
Prep / Cook Time

20 / 12-15



1 3/4 cups
RYZE Blue Flour Blend
1/2 tsp
cream of tarter
1/2 tsp
baking soda
1/2 cup
organic shortening (like Spectrum)
1/2 cup
granulated sugar
1/2 cup
Confectioner’s Sugar
eggs, lightly beaten
1/4 tsp
1 tsp
vanilla extract
1/2 cup
finely chopped pecans

Pecan Sandies were inspired by Keeble cookies or, perhaps, it’s the other way around. One thing is for sure, these cookies will inspire you.  They are a hit with everyone who tries them.  Easy to make, they freeze well. The light shortbread texture makes for a delightful treat.

  1. Line 2 cookie sheets with parchment paper. Set aside.
  2. Combine RYZE flour, cream of tartar, and baking soda. Mix well.
  3. In a large mixing bowl, beat the shortening and the sugars until fluffy. Add the eggs, salt and vanilla and beat to combine.  Add the flour mixture, about 1/3 at a time, beating after each addition.  Fold in the pecans.
  4. Chill the dough for 30 minutes. Preheat the oven to 350 degrees.
  5. Roll the dough into walnut-size pieces (about 1 inch balls) and set on cookie sheets. Flatten each until it is about ¼ inch thick.  Bake 12 to 14 minutes or until the edges are slightly golden.  Cool and enjoy.
  6. These are even better the second day.
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