These Pecan Sandies essentially shortbread cookies topped with chopped pecans. They have a crunchy exterior and a chewy interior. When pressing them down, we add granulated sugar, which you will detect in this recipe. Instead of the typical powdered sugar put on top, we chose this variation. A handful of that version can be seen if you look closely at the pictures! I conducted a small taste test in our home, however the granulated sugar version was eventually preferred by my darling taste testers.
Ingredients
- 1 cup margarine, softened
- 1 cup vegetable oil
- 1 cup white sugar
- 1 cup confectioners’ sugar, sifted
- 2 eggs
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- 2 cups chopped pecans
- ½ cup white sugar for decoratio
How To Make HOMEMADE PECAN SANDIES?
- Step 1 Preheat oven to 375 degrees F (190 degrees C).
- Step 2 In a large bowl, cream together the margarine, 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 ungreased cookie sheets.
- Step 3 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.
