Garam Masala Pecan Sandies

Garam Masala Pecan Sandies
  • Yield: 60 Servings
  • Prep Time: 10 Mins.
  • Cook Time: 30 Mins.
  • For a Fresh Twist: Refrigerate the plastic-wrapped dough logs in an empty paper towel roll for perfectly round cookies. The tube will prevent the dough from forming a flat bottom as it chills.

    For a pop of color, roll the dough logs in sanding sugar, festive sprinkles or cocoa nibs before refrigerating.

    Drizzle cooled baked cookies with melted baking chocolate and let stand on parchment until set.

    Toast pecans on a baking sheet in a preheated 350°F oven for 5 to 7 minutes, stirring occasionally, until fragrant.

    Rotate your baking sheets halfway through baking for evenly baked cookies.

    Freeze tightly wrapped dough logs for up to 2 months. Thaw frozen dough overnight in the refrigerator.


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/2 cup packed dark brown sugar
  • 1 1/2 teaspoon garam masala spice mix
  • 1 teaspoon salt
  • 1 cup Fisher® Chopped Pecans, toasted, divided
  • 2 cups all-purpose flour


  1. Beat butter, vanilla, sugars, garam masala and salt on medium speed of electric mixer until light and fluffy. Combine 1/2 cup Fisher® Chopped Pecans and flour in small bowl. Add flour mixture to butter mixture; mix on low speed until combined. 
  2. Form dough into two 9x2-inch logs on clean, lightly floured surface. Sprinkle logs with remaining pecans, rolling and pressing gently to ensure nuts adhere to sides. Wrap each log tightly with plastic wrap; twist ends firmly to seal. Refrigerate 1 hour or until firm.
  3. Preheat oven to 325°F. Cut each log into thirty 1/4-inch-thick slices with thin, sharp knife. Arrange slices on two parchment-lined baking sheets, 1 inch apart. Bake 10 to 12 minutes, or until bottoms are light golden brown. Cool baking sheets completely on wire rack.

Similar Recipes