Pecan Sandies

Martha Stewart’s Pecan Sandies

Why are they called pecan sandies? Well, given the lack of a “pecan sandies” Wikipedia entry, I cannot give you a definite BS answer.  But, I imagine that since the omission of leavening and eggs cause these cookies behave like a shortbread, the crumbly, “sandy” texture they produce once they hit your mouth probably has something to do with it.

And again, I forgot to take my own photo – apologies to Martha for this photo credit!


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