Pecan Sandies: a Cross Between a Drop Cookie and Shortbread (2024)

FAQs

What is the difference between sandies and shortbread? ›

That's because pecan sandies are a type of shortbread cookie. They get their name from their sandy texture—in French, similar cookies are known as sablé which means sand. Sandies are more soft and crumbly than a sugar cookie. They're made with light brown sugar, which adds rich caramel notes to their nutty flavor.

These cookies are named after their crumbly texture. They have a sandy or breadcrumb-like texture when the flour and butter are mixed together. Pecan Sandies are also a sandy color, which makes the name very fitting.

One of the key differences between cookies and shortbreads is the use of a leavening agent. Unlike shortbreads, all cookies require a leavening agent to achieve their light and airy texture. This crucial ingredient works by producing carbon dioxide, which expands the cookie dough and creates the desired texture.

Dropped or Drop cookies are the easiest and most basic cookies you can make. Their dough is generally made from old-fashioned, simple and homey recipes. Some of the most popular ones are chocolate chip, cowboy, or oatmeal raisin.

The Keebler Company mass-produces and markets Sandies Classic (plain), Pecan, and Cashew shortbread cookies. Keebler first purveyed Sandies cookies in 1955 and added a toffee variety in 1993.

The story of shortbread begins with the medieval “biscuit bread”. Any leftover dough from bread making was dried out in a low oven until it hardened into a type of rusk: the word “biscuit” means “twice cooked”. Gradually the yeast in the bread was replaced by butter, and biscuit bread developed into shortbread.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 (THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN), FOLIC ACID), SOYBEAN AND PALM OIL, SUGAR, PECANS, CONTAINS 2% OR LESS OF SALT, EGGS, BAKING SODA, VANILLA FLAVORING, WHEY, SOY LECITHIN.

Contains wheat, pecan, egg, milk and soy ingredients.

Nutrition Facts

There are 168 calories in a 2 cookies (31.000g) serving size of KEEBLER, SANDIES, Pecan Shortbread Cookies.

Believe it or not, shortbread isn't a bread at all, but rather, a biscuit. The name can be attributed to the fact that the government once placed taxes on biscuits; so, to dodge the taxes, Scottish bakers labeled the pastry as bread.

Are shortcake biscuits the same as shortbread? ›

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

Shortbread is a tight crumb, crisp, and buttery cookie, yet ladyfingers are light, airy, and meringue-based. So the two are very different cookies in several ways. However, both ladyfingers and shortbread are often used in trifles and other layered desserts.

Drop cookies are made from a dough that is pushed from a spoon onto a cookie sheet. You should allow about 2 inches (5 cm) of space between the cookies to keep them from spreading into each other. Use the same amount of dough on the spoon each time so that the cookies will be uniform in size.

“Drop cookie” is a term applied to cookie recipes where bakers “drop” cookie dough from a spoon or cookie scoop onto a baking sheet, rather than roll it out or cut it into specific shapes.

Using too little butter won't kill your cookies, and they'll still be tasty, but it will make them lightweight. These cookies were most similar to the batch that included too much egg. These just puffed up differently — they had more of a muffin top.

Shortbread is similar to shortcake but doesn't include baking powder. Lots of rich butter gives shortbread a high fat content, resulting in a fine, crumbly texture. Shortcake and shortbread biscuits are delicious on their own, with fruit and cream, or simply topped with a delicate dusting of sugar.

Dated back to the 12th century, a shortbread is a traditional Scottish cookie. Shortbread is a denser, crumblier cookie than sugar cookies and are often described as 'short' due to their high ratio of butter to flour which results in a rich, melt-in-the-mouth consistency.

Shortbread has so few ingredients that you can't get away with cutting corners; good quality butter and sugar are essential, and plenty of them. Rice flour gives it that special sandy texture that sets it apart from the common biscuit, and a pinch of salt helps to balance that rich, delicious sweetness.