Carrie's pecan sandies Yield: 60 cookies This is a classic melt-in-your mouth, not too sweet but very satisfying cookie. -- Patrick Judd 1 cup (2 sticks) unsalted butter, softened 1 cup canola oil 1 cup granulated sugar 1 ½ cups powdered sugar, divided 2 large eggs 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 2 cups chopped pecans Powdered sugar for topping, optional 1. Preheat the oven to 375 degrees. In a large bowl, beat together butter, oil, granulated sugar and 1 cup powdered sugar until smooth. Beat in eggs one at a time, then stir in vanilla. 2. Sift together flour, baking soda, cream of tartar and salt into a medium bowl. Add dry ingredients to the butter-sugar mixture, mixing well. Mix in pecans. 3. Roll dough into 1-inch balls, then roll balls in the remaining ½ cup powdered sugar to coat. 4. Arrange cookies 2 inches apart on ungreased cookie sheets. Bake for 10 to 12 minutes or until edges are golden. Let cool on wire racks. Sift on additional powdered sugar when cool, if desired.
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