Dawn NoltAuthorDawn NoltCategoryTags, DifficultyBeginnerRating

Delicate, delicious little bits of crumbly, buttery cookie....

Yields30 Servings
Cook Time13 mins

 ½ cup butter
 ½ cup canola oil
 ½ cup white sugar
 ½ cup powdered sugar
 1 Nature's Yoke egg
 ½ tsp vanilla extract
 2 ½ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp cream of tartar
 ½ tsp salt
 1 cup chopped pecans
 ½ cup white sugar for decoration

1

Preheat oven to 375 degrees F.

2

In a large bowl, cream together the butter, canola oil, 1/2 cup sugar and powdered sugar until smooth.

3

Beat in the egg, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans.

4

Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.

5

Bake for 12-14 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

Ingredients

 ½ cup butter
 ½ cup canola oil
 ½ cup white sugar
 ½ cup powdered sugar
 1 Nature's Yoke egg
 ½ tsp vanilla extract
 2 ½ cups all-purpose flour
 ½ tsp baking soda
 ½ tsp cream of tartar
 ½ tsp salt
 1 cup chopped pecans
 ½ cup white sugar for decoration

Directions

1

Preheat oven to 375 degrees F.

2

In a large bowl, cream together the butter, canola oil, 1/2 cup sugar and powdered sugar until smooth.

3

Beat in the egg, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans.

4

Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.

5

Bake for 12-14 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.

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