Post by chief_cook2 on Oct 5, 2005 7:26:02 GMT -6
Pecan Sandies.
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 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
1/2 cup white sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine, vegetable oil,
1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, 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 roll each ball in remaining white sugar. 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.
1 cup margarine, softened
1 cup vegetable oil
1 cup white sugar
1 cup confectioners' sugar, sifted
2 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
1/2 cup white sugar for decoration
Preheat oven to 375 degrees F (190 degrees C).
In a large bowl, cream together the margarine, vegetable oil,
1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, 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 roll each ball in remaining white sugar. 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.