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Homemade Pecan Sandies

Quick and comforting buttery cookies filled with toasted pecans, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 sticks unsalted butter, softened Use unsalted butter to control the salt.
  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup confectioners’ sugar, sifted Sifting helps keep the dough light.
  • 2 large eggs, room temperature Room-temp eggs mix in more smoothly.
  • 1 tsp vanilla extract
Dry Ingredients
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups chopped pecans Toast them lightly for extra crunch and flavor.
  • 1/2 cup granulated sugar For rolling.

Method
 

Preparation
  1. Preheat your oven to 325°F. Meanwhile, line baking sheets or use them ungreased.
  2. In a large bowl, cream the softened butter, vegetable oil, granulated sugar, and sifted confectioners' sugar until smooth and slightly fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
  5. Slowly stir the dry mix into the wet mixture until you get a soft, slightly crumbly dough.
  6. Fold in the chopped, toasted pecans.
Baking
  1. Roll the dough into 1-inch balls and then roll each ball in the remaining granulated sugar.
  2. Place the balls about 2 inches apart on the baking sheets.
  3. Bake for 10–12 minutes, until the edges just turn golden.
  4. Transfer the cookies to wire racks to cool completely.

Notes

You can refrigerate the dough ahead of time for convenience. If cookies flatten too much, chill the dough before rolling.