Pecan Sandies Shortbread Cookies.
Wedding Cookie Table baking continues as we approach the last few weeks until the wedding!
I couldn’t resist trying a Pecan Sandie Shortbread Cookie to add to the selection given that I overbought pecans for the Pecan Tassie recipe.
And Oh How Gloriously Buttery, Nutty Deliciouso these turned out! Be still my nut-loving shortbread heart! (Oh Rob – you are going to LOVE these!)
Anyone who loves Keebler’s Pecan Sandies, you are in for SUCH a TREAT with this recipe! Can I get an Hallelujah? Can I get an Amen!
Hope you will give this simple, yet extraordinary recipe a try!
Pecan Sandies Shortbread Cookies
- 1 cup butter, softened
- 1 cup vegetable oil
- 1 cup confectioner’s sugar
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp salt
- 4 1/4 cups all purpose flour
- 3 1/2 cups toasted pecans (Coarsely chop 3 cups and reserve 1/2 cup whole)
In a large electric mixer bowl, combine softened butter, vegetable oil, and sugars until creamy. Beat in eggs, one at a time, then add vanilla. Continue beating at high speed until light and fluffy.
Add cream of tartar, baking soda and salt until combined. Add four one cup at a time and slowly combine. Remove from mixer, and fold in 3 cups chopped toasted pecans.
Place dough in Ziploc bag in refrigerator and chill for several hours or overnight.
When ready to bake, preheat oven to 375 degrees F.
Roll dough into 1 inch balls. Roll top half of ball with sugar, flatten slightly, and add a pecan half to center.
Place on baking stone or cookie sheet lined with parchment paper, and bake for 8-10 minutes until lightly golden brown. Do not overbake. Remove to cooling rack to cool.
Cheers & Hugs,