Pam

Passover Pecan Sandies (Melting Moments)

Pecan Sandies are one of my favorite cookies. They’re basically a pecan shortbread and they melt in your mouth, which is also why they’re known as Melting Moments. They were a staple in our kitchen when we were catering and always one of the first things gone from cookie trays or pastry tables.

Switching out the flour for cake meal, makes them more delicate and even more ‘melt in your mouth’. Typically these are small cookies, but I call for using a 1-ounce scoop for them, making them larger than typical. You can make them a little smaller if you like, but check them earlier than the recipe calls for as they will likely take a little less time to bake.

Passover Pecan Sandies (Melting Moments)

A Passover friendly version of Pecan Sandies, also known as Melting Moments, Mexican Wedding Cookies or Pecan Shortbread.  Whatever you call them, they're delicious. Makes 24 cookies.


Ingredients

  • 7 1/4 oz / 205 grams cake meal (1 1/2 cups)
  • 4 oz. / 114 grams chopped pecans (1 cup)
  • 4 oz. / 114 grams granulated sugar (1/2 cup)
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 8 oz. / 227 grams cold butter, cubed (1 cup)
  • powdered sugar for rolling (confectioner’s sugar or icing sugar)

Directions

    • Preheat your oven to 350ºF / 175°C.
    • Place the cake meal, pecans, sugar and salt in the bowl of a food processor and pulse until mixed. Add the vanilla and butter and run the machine until the butter is completely worked in and a very soft dough forms.  Let the dough rest for 5 minutes.
    • Use a 1-ounce scoop to portion the dough, then roll each portion into a ball.  Place on a baking sheet lined with parchment paper, leaving room between the cookies as they will spread as they bake.
    • Bake two trays at a time on the middle racks of the oven.  Bake for 15 minutes, turn the trays and switch their positions in the oven and bake another 10 minutes or until the bottom of the cookies are golden brown.
    • Let the cookies cool completely — they are very delicate and you don’t want to handle them too much while warm.
    • Once cooled, roll the cookies in powdered sugar.
    • Store in an air-tight container on the counter for several days.  You can also freeze these, but may need to roll them in sugar again after they thaw.

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