Name: Maple Pecan Sandies Made with Lard
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 32 min
Yield: 20
Ingredients: 3/4 cup + 2 TBSP (200 g) lard; 2 cups (240 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1/4 cup / 4 TBSP (60 ml) maple syrup; 1 cup (100 g) pecans; 1/2 tsp (2.5 ml) vanilla and/or maple extract, total; Heaping 1/4 tsp (1.5 g) salt

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Tender, buttery, and lightly sweetened with maple, these maple pecan sandies are baked with lard for the perfect melt-in-your-mouth texture — a cozy treat for any time of day or your next cookie tray!

Three maple pecan sandies stacked on a plate next to a cookie tray and coffee.

These cookies started as a way to use the maple syrup my husband’s family makes. Now they’re a favorite in our house!

He grew up on land that was once part of a working maple operation. His family still lives there today, and most years they make a small batch of syrup as a hobby, which we’re always lucky enough to receive.

I wanted to put that syrup to good use in these sandies, pairing it with American pecans and leaf lard. The result is a rich, buttery cookie with the perfect balance of sweetness and a tender, crumbly texture.

I love baking with traditional fats — like in my lard and butter pie crust and tallow pie crust — and this recipe is another simple way to put them to use.

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Ingredients
How to Make Maple Pecan Sandies
Substitutions
Baker's Tips for Perfect Sandies
Fun Fact About Maple Flavor
Storage
Related

Ingredients

Pecans - This recipe is loaded with them and give the cookies a nice crunch.
If you’re shelling your own, check out my post on how to shell pecans efficiently
Maple syrup - Real maple syrup adds natural sweetness and depth.
Salt - Just enough to enhance the maple and nutty flavors.
Leaf Lard - Leaf lard gives this recipe great texture and a clean flavor.
Granulated Sugar - This will help all the other flavors shine.
Vanilla extract - The classic.
Maple extract (optional) - Highly recommended to get a noticeable maple syrup flavor.
All-purpose flour - This will make the bulk of the recipe, holding everything together.

See recipe card for quantities.

How to Make Maple Pecan Sandies

I use my KitchenAid stand mixer for this recipe, but you can use a hand mixer — or even mix it by hand. I tested a batch using just a wooden spoon and spatula, and it worked perfectly. It just takes a little more elbow grease!

Whole pecans toasting on a cast iron skillet.

Step 1: Toast the pecans whole in a dry skillet over medium heat, stirring often, until they smell fragrant.
Watch closely, they can burn quickly once they’re toasted! Set aside to cool while you move on to the next step.

A close up of lard, sugar and other cookie ingredients being mixed in a stand mixer.

Step 2: Cream the lard, sugar, and maple syrup together with a hand or stand mixer until smooth and light, about 1–2 minutes.
Beat in the vanilla and salt.

All purpose flour being poured into a stand mixer from a bowl.

Step 3: Add the flour and mix on low until just combined.

A mixing bowl with cookie batter and finely cut pecans.

Step 4: Chop up the pecans finely, then stir in the dough until incorporated.

A maple pecan sandie cookie log on a cutting board.

Step 5: Shape the dough into one or two logs.
Wrap and chill for at least 2 hours, ideally overnight.

A log of pecan maple sandies being cut into coins.

Step 6: When ready to bake, Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mat.

Slice the chilled dough into ½-inch rounds.

Maple pecan lard sandies ready to be baked next to a container of whole pecans.

Step 7: Place them on the baking sheet. Add pecan halves on top for decoration if desired.

Maple pecan sandies cooling on a tray with a canning ring next to it.

Step 8: Bake for 10–13 minutes, or until the edges are just golden. Keep an eye on this as it depends on how thick the cookies are and your elevation.

Let the cookies cool completely on baking sheet. They will firm up as they cool.

Substitutions

If you really want the maple flavor to shine, try using maple extract in place of the vanilla, or use a combination of the two (½–¾ teaspoon total).
You can easily substitute 1 cup (226g) of butter for the lard if you prefer.
If you don’t have maple syrup on hand, you can use all granulated sugar instead. You may just need to add a little water to get the dough to come together.

Baker's Tips for Perfect Sandies

A black rack with pecan cookies on them. A jar of nuts and a dessert stand in the background.

Do not skip the chill time! At least two hours should be sufficient, but for best results overnight is best. This will prevent the cookies from turning into a blob in the oven.
The baking time will vary depending on how thick you slice the cookies, how well they were chilled, and your elevation. Keep an eye on the bottom edges — once they turn golden, they’re done. The cookies will seem fragile straight out of the oven but will firm up as they cool.
If you do not weigh the flour, spoon and level into measuring cup to avoid adding too much.
If the dough is not coming together, add a little water a teaspoon at a time or if it is too sticky/wet add a little flour.
These cookies tend to lose their perfect round shape right after baking, if you would like, corral them back into shape with a cookie cutter or a canning ring.

Fun Fact About Maple Flavor

Did you know that most imitation maple extracts made with “natural flavors” actually get their flavor from the spice, fenugreek?

Fenugreek is commonly used in Indian cooking and naturally contains the compound sotolon, the same one that gives real maple syrup its signature aroma!

Cookies with pecans on them on a baking tray next to syrup and jar of nuts.

Storage

Store the maple pecan sandies in an airtight container for up to 4 days.

You can also freeze them before you bake! Make one or two logs, wrap tightly in plastic wrap and freeze until you want to bake!

Looking for other baking recipes like this? Try these:

Maple Pecan Sandies Made with Lard

Yield: 20-24 Cookies

Prep Time: 20 minutes

Chill Time: 8 hours

Bake Time: 12 minutes

Total Time: 8 hours 32 minutes

Ingredients

¾ cup + 2 TBSP (200 g) lard
2 cups (240 g) all-purpose flour
¼ cup (50 g) granulated sugar
¼ cup / 4 TBSP (60 ml) maple syrup
1 cup (100 g) pecans
½ tsp (2.5 ml) vanilla and/or maple extract, total
Heaping ¼ tsp (1.5 g) salt

Instructions

Toast the pecans: Preheat a skillet over medium heat. Add the pecans and toast, stirring frequently, for 5–7 minutes until fragrant and lightly golden. Transfer to a plate and let cool.
Cream the lard and sugar: In a stand or hand mixer, beat the leaf lard, granulated sugar, and maple syrup together until smooth and light, about 1–2 minutes.
Add flavorings: Mix in the vanilla extract and salt until combined.
Incorporate the flour: Add the all-purpose flour and mix on low speed until just combined. Chop the toasted pecans finely, then fold them into the dough.
Shape and chill: Shape the dough into one or two logs. Wrap tightly in plastic wrap and chill for at least 2 hours (or overnight for best results).
Preheat the oven: Preheat to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Slice and decorate: Slice the chilled dough into ½-inch rounds and place 1 inch apart on the prepared baking sheet. Optionally, top each cookie with a pecan half.
Bake: Bake for 10–13 minutes, or until the edges are lightly golden. Keep a close eye on them, as baking time will vary with thickness elevation.
Cool: Let the cookies cool completely on baking sheet. They will firm up as they cool. Enjoy!

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Notes

If you really want the maple flavor to shine, try using maple extract in place of the vanilla, or use a combination of the two (½–¾ teaspoon total).
You can easily substitute 1 cup (226g) of butter for the lard if you prefer.
If you don’t have maple syrup on hand, you can use all granulated sugar instead. You may just need to add a little water to get the dough to come together.
Do not skip the chill time! At least two hours should be sufficient, but for best results overnight is best.

The baking time will vary depending on how thick you slice the cookies, how well they were chilled, and your elevation. Keep an eye on the bottom edges — once they turn golden, they’re done. The cookies will seem fragile straight out of the oven but will firm up as they cool.
If you do not weigh the flour, spoon and level into measuring cup to avoid adding too much.
If the dough is not coming together, add a little water a teaspoon at a time or if it is too sticky/wet add a little flour.
These cookies tend to lose their perfect round shape right after baking, if you would like, corral them back into shape with a cookie cutter or a canning ring.