I have to be honest, if you had asked me to list my top 10 favorite cookies a couple weeks ago, Pecan Sandies wouldn't have even been on my radar screen.
Chocolate Chip, Peanut Butter, Oatmeal White Chocolate Craisin, Ginger Spice, Chocolate Chip Meringues, Molasses, Macaroons, Oatmeal Raisin, Regular Ole' Sugar, Peanut Butter Kiss, oh and how the list could go on...
But a family member of ours has been recovering from surgery and word was that Pecan Sandies were his fave. So R and I whipped up a batch to mail him, and you know what? They were divine. Using half vegetable oil/butter instead of all butter gives these cookies a lighter, dreamier consistency. Try 'em, and see if they end up on your list.
1/2 c butter, softened
1/2 c vegetable oil
1/2 c white sugar
1/2 c confectioners' sugar, sifted
1/2 t vanilla extract
2 c all-purpose flour
1/2 t baking soda
1/2 t cream of tartar
1/2 t salt
1 c chopped pecans, plus whole ones for decorating the top
Preheat oven to 375 degrees. In a large bowl, cream together the butter, vegetable oil, white sugar and confectioners' sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and top with a pecan half. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.