Texas Pecan Sandy
65 Mins

Texas Pecan Sandy

A sable is a crisp shortbread like French shortbread cookie that was created in the 1600s and at first, reserved for royalty. Soon, it became a treat for the everyman, and many variations and flavors emerged. Made with almonds or walnuts with hints of lemon, orange or vanilla, there were even savory sables with pepper and cheese. In English, sable translated to sand and it’s a cookie with a sandy breadcrumb like texture and a perfect bite with an afternoon chai or coffee. Here, we add ground local pecans to the cookie mix and then add a whole pecan on top. Orange zest, cinnamon, black pepper, and a generous amount of salt give the cookie the perfect balance. If you prefer a smaller cookie, just roll the log into a smaller and longer one and bake them for a shorter time. 

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Cook Time

65 minutes + chill time



Step 1
Grind the pecans with a couple of tablespoons of flour in a small coffee or spice grinder or use pecan meal.
Step 2
Using a paddle in a stand mixer, whip the butter with the powdered sugar until light and fluffy, about 5 minutes.
Step 3
In a separate bowl, whisk the remaining all-purpose flour with orange zest, cinnamon, black pepper, baking powder, salt, and ground pecans. Add to the butter sugar mixture in 3 to 4 increments until completely incorporated. Don’t overmix.
Step 4
Turn the cookie dough onto a piece of parchment paper and shape into an 8 to 10-inch or longer log. Wrap the paper around it and refrigerate for 3 to 4 hours or overnight or freeze for up to a week.
Step 5
To bake the cookies – preheat the oven to 300°F. Cut the cookies ½-inch thick and lay them on a baking sheet. Press one pecan on each cookie. Bake for 15 to 18 minutes or until a deep golden brown.

1 cup chopped pecans

1 cup unsalted butter, at room temperature

2/3 cup powdered sugar

2 cups all-purpose flour

Zest of 2 oranges

1 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/2 teaspoon baking powder

1 teaspoon sea salt

18 whole pecans

Notes & Variations

  • The cookies will keep for about 2 to 3 weeks at room temperature in an airtight container.
  • Replace the pecans with walnuts or almonds, and switch around the spices from cinnamon to vanilla, ground ginger, cardamom, or nutmeg.
  • Don’t pre-toast the pecans for the dough or the topping. They will toast during baking.
65 Mins

The perfect bite.

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