Get kids in the kitchen to make minty pecan sandies

By Jim Bailey

Yankee Chef logoSimple, sweet and very easy to make.

Let the kids pick out their favorite candy canes, put them in a plastic bag, give them a rolling pin or heavy pot and tell them to give the candy canes a few whacks.

If anyone can destroy something, we all know the kids will do a great job.


christmaspecansandies1 cup flour
1/2 cup butter or margarine, very soft but not melted
1/2 cup powdered sugar, divided
1/2 cup crushed pecans
1/4 cup finely chopped candied fruit
1/2 teaspoon mint, almond, vanilla or rum extract
1/4 cup water
8 to 10 finely crushed candy canes

Add flour, butter, 2 tablespoons powdered sugar, pecans, fruit and extract together in a large bowl and mix very well. Divide dough into 10 equal sized balls. Roll between the palms of your hands and put on a plate. Refrigerate 30 minutes, or until firm and completely cold. Transfer to an ungreased baking sheet and bake 12-14 minutes, or until they feel firm to the touch.
Preheat oven to 350-degrees F. Transfer sandies to an ungreased baking sheet and bake 12-14 minutes, or until they feel firm to the touch.
Remove from oven and transfer to a rack or plate to cool completely. Meanwhile, in a small bowl, whisk remainder of powdered sugar with water; set aside. Roll each sandie lightly in the powdered sugar water and then in the crushed candy canes. Repeat with remainder of sandies, allowing to set for 30 minutes before serving.
Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.

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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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