Growing up, one of my favorites was store bought pecan sandies. Since my mother always made homemade, we rarely got store bought cookies or snacks. When we had a chance to pick just one thing at the store, I always headed to the cookie aisle. Pecan sandies were just so good. I asked Bruce to recreate this magical treat and of course, he did.
These pecan sandies are so delicate, and filled with lots of pecans. Make up a double batch, and keep the dough in the freezer for fresh baked cookies.
Ingredients for Pecan Sandies
½ cup shortening
½ cup butter
1 cup sugar
1 cup powdered sugar
1/2 tsp salt
1 tsp cream of tartar
1 tsp baking soda
2 ½ tsps vanilla
3 ½ cups flour
1 cup chopped Pecans
Instructions for Pecan Sandies:
Whisk flour, cream of tartar, salt and baking soda together and set aside.
Beat vegetable shortening and butter together until smooth. Add sugars and beat until fluffy, about 5 minutes. Add in eggs one at a time until incorporated. Add vanilla and scrape sides of the bowl.
Add flour mixture ½ at a time until just mixed. Mix pecans into cookie dough and blend well. Chill dough for 1-2 hours or overnight.
Using a small ice cream scoop, drop cookie balls onto an ungreased cookie sheet. Butter the bottom of drinking glass or mason jar. Dip the bottom of the glass in powdered sugar and flatten the cookie dough balls. Bake in at 350 for 12 minutes.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: cookies
- Method: baking
- Cuisine: american
Keywords: pecans, pecan sandies, pecan cookies