Pecan Sandies are my favorite grocery store cookies. So I set out to see if I could duplicate them at home even though I don’t have a hollow tree!
After tweaking several recipes this is the one I finally felt was the absolute best one. I think it’s even better than the Elves efforts!
Whenever I get a pecan sandies craving from now on I’ll just dig out the cookie sheet and make my own. Sorry Keebler!
- 2 sticks butter, unsalted (1/2 lb., softened)
- 1 cup vegetable oil
- 1 cup sugar, granulated
- 1 cup confectioner's sugar (sifted)
- 2 eggs (large)
- 1 teaspoon vanilla extract
- 4 cups flour, all purpose (500 gr.)
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups pecans (chopped)
- 1/2 cup sugar, granulated (for decoration)
- Preheat oven to 325 degrees F.
- In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
- Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
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