Linda's Pecan Shortbread Cookies

From Candy Cane Murder written by Joanne Fluke. Cream of tartar is critical in this recipe. Measure the pecans after chopping.

• Ready In: 30 mins
• Serves: 108
• Yields: 9 dozen cookies

Ingredients

• 1  cup granulated sugar
• 1  cup brown sugar
• 1  cup salted butter
• 1  cup  vegetable oil
• 1  egg, beaten
• 2  teaspoons vanilla
• 1  teaspoon baking soda
• 1  teaspoon salt
• 1  teaspoon cream of tartar
• 1  cup oatmeal, uncooked
• 1  cup  Rice Krispies
• 4  cups flour
• 2  cups pecans, chopped

Directions

1. Put both granulated and brown sugar in the bowl of your mixer. Mix together to make a really light brown sugar.
2. You have 2 choices with the butter. You can let it come to room temp on its own, or you can soften it in the microwave by placing it on a paper plate and nuking it for 5 seconds on high. Roll it over 1/4 turn and nuke another 5 seconds. Repeat until all sides have been nuked 5 seconds. Now it will be ready. Dump it in your mixing bowl. Repeat with second stick of butter.
3. Once you've added the butter to you mixing bowl, mix until it is smooth.
4. Pour in Vegetable oil and egg. Mit it all together on low speed.
5. Add vanilla, baking soda, salt and cream of tartar. Mix well.
6. Add oatmeal and Rice Krispies. Mix thoroughly.
7. Add flour to your bowl in 1/2 cup increments, mixing well after each addition.
8. Take the bowl from the mixer and give it another stir with a spoon, mixing in the pecans by hand.
9. With your hands, roll dough balls approximately 1" in diameter and place them on a cookie sheet, 12 balls to a standard sheet.
10. Bake at 350 for 12-15 minutes or until golden brown around the edges.
11. Let cool on the cookie sheet for 2 minutes and then transfer to a wire rack to cool completely.