Recipe by OB Nurse
This is my favorite recipe for pecan sandies and tastes just like the store bought ones. The recipe is from copykat.com, but I wanted to save it here, and in my special cookbook!!
Top Review by Jooshie
These cookies were wonderful!!! I had no trouble with the dough, not crumbly, easy to roll into a ball & flatten. I added some butter flavoring to my dough and it was so delicious. My hubby loved them. The cookies turned out beautiful, perfect shape. They smelled so good baking and they taste great, moist & delicious. I used my convection setting on my oven. I believe I got about 20 to 24 cookies but just enough for what I wanted. And if I want more, just mix up another batch. It was so easy. Thank you for the recipe and I will certainly be baking these again. Going to bake some again this week and send up to my dear niece in college!
- 1⁄2 cup vegetable shortening
- 1⁄2 cup white sugar
- 1⁄2 cup powdered sugar
- 1 egg, beaten
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon cream of tartar
- 1⁄2 teaspoon baking soda
- 1 teaspoon vanilla
- 1 3⁄4 cups flour
- 1⁄2 cup finely chopped pecans
Directions See How It's Made
- Preheat oven to 350 degrees.
- Measure flour, cream of tarter, and baking soda together and set aside.
- Cream vegetable shortening and sugars together until fluffy.
- Add vanilla, salt, and egg to sugar mixture and beat until smooth.
- Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
- Dough will seem a little thick.
- Stir pecans into dough with a strong spoon.
- Chill dough for 30- 45 minutes.
- Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.
- Flatten balls to 1/4 inch thickness.
- Bake for 12- 15 minutes, until slightly golden.
- Remove to cooling rack.
- When completely cool, store in air-tight container.