Dec 9, 2010

Pecan Sandies

What you Need:

2 sticks of unsalted butter, melted (we like Land O' Lakes)
1 cup vegetable oil
1 cup white sugar
1 cup of confectioners sugar
2 eggs
1 teaspoon vanilla extract
2 cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon sea salt
1 cup of pecans, chopped
1/2 cup white sugar for decoration


Preheat oven to 375 degrees

Using your stand mixer, cream together butter, vegetable oil, sugar and confectioners sugar until smooth. Beat in eggs one at a time. Next - add vanilla.

Gradually mix in the flour, baking soda, cream of tartar and sea salt. Add the pecans to the mixture last.

Roll dough into 1 inch balls and roll in remaining white sugar.

** Refridgerate Dough overnight or at least 4 hours for best results **

Place the cookies 2 inches apart on a cookie sheet sprayed with "PAM for Baking".

Bake for 10-12 minutes in the preheated oven or until the edges start to turn golden. Remove from cookie sheets and place on wire racks to cool.

** recipe derived from **

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