TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 21 servings


  • 1/3 cup butter, softened
  • 1/3 cup shortening
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups self-rising flour
  • 1/2 cup chopped pecans

Nutritional Facts

2 each: 144 calories, 8g fat (3g saturated fat), 18mg cholesterol, 137mg sodium, 17g carbohydrate (10g sugars, 0 fiber), 1g protein.


  1. In a large bowl, cream the butter, shortening and sugars until light and fluffy. Beat in egg and vanilla. Gradually add flour and mix well. Stir in pecans.
  2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: about 3-1/2 dozen.
Editor's Note: As a substitute for each cup of self-rising flour, place 1-1/2 teaspoons baking powder and 1/2 teaspoon salt in a measuring cup. Add all-purpose flour to measure 1 cup.
Originally published as Pecan Sandies in Best of Country Cookies 1999, p27

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