Wednesday, December 3, 2014

Pecan Sandies

Pecan sandies are one of those cookies you make to impress.  They are the gem of a cookie platter and the talk of the cookie exchange.  I don't know if its the buttery crumbly cookie or the big fat pecan crowning the buttery crumbly cookie.  Either way, they are a delicious addition to Cookie Week!

1 cup (2 sticks) dairy free margarine (Earth Balance) feel free to use butter if you are able
1 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 cup powdered sugar
2 eggs
1 tsp vanilla
4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped pecans plus pretty pecan halves for the top of each cookie if desired

Mix the dry ingredients
Cream the margarine, oil and the three sugars until a smooth batter
Add eggs, one at a time, then add vanilla
Spoon the dry ingredient and mix just until incorporated.  
Stir in the chopped nuts
Chill dough for about an hour then scoop and bake OR
Scoop the dough then chill 20 minutes then bake OR
Scoop the dough, then freeze for about 1 hour then transfer to a zipper bag and store in the freezer.
When it's time to bake, roll each dough ball in granulated sugar, top each dough ball with a pecan half or slightly flatten, then bake at 375 F for 10 -12 minutes.  Remove to a wire rack, cool, and store in an airtight container.

Be sure to check out all the other great recipes all Cookie Week long!

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