Seashell Sandies

2 Reviews Add a Pic
Recipe by  Marilyn

“Thin and crisp cookies.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 2 1/2 dozen



  1. In a large bowl mix the butter or margarine, confectioners' sugar, brown sugar, egg and vanilla together until light and well combined.
  2. In a medium bowl combine the flour, ground pecans and salt. Add the dry ingredients to the wet ingredients and mix until a soft dough is formed. Wrap dough in plastic and refrigerate for 1 hour.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Roll chilled dough to 1/4 inch thickness and cut into desired shapes.
  5. Place cookies on an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 7 to 9 minutes or until light golden brown.

Share It

Reviews (2)

Rate This Recipe


I adapted these cookies to my taste by using hazlenuts instead of pecans and gave them as Christmas jar gifts last year...thanks for the inspiration!



The cookies are good, but even after an hour chilling in the refrigerator, they were way too soft to roll out or use cookie cutters.

More Reviews

Similar Recipes

Pecan Sandies

Pecan Sandies

Butter Pecan Cookies

Butter Pecan Cookies



Cut-Out Butter Cookies

Cut-Out Butter Cookies

Chocolate Pecan Sandies

Chocolate Pecan Sandies

Scout Cookies

Scout Cookies


Amount Per Serving (12 total)

  • Calories
  • 274 cal
  • 14%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 30.9 g
  • 10%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 48 mg
  • 16%
  • Sodium
  • 138 mg
  • 6%

Based on a 2,000 calorie diet



previous recipe:

Pecan Sandies


next recipe:

Cut-Out Butter Cookies