Publisher Photo
Publisher Photo
The rich, nutty flavor of these cookies pairs well with tea, coffee and milk. One batch never lasts long around our house!
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min./batch
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 20 min./batch

Ingredients

  • 2/3 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans

Directions

In a small bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; flatten cookies with glass.
Bake at 350° for 18-20 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: 2 dozen.
Originally published as Pecan Sandies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p204

Nutritional Facts

1 each: 124 calories, 7g fat (2g saturated fat), 9mg cholesterol, 54mg sodium, 13g carbohydrate (7g sugars, 0 fiber), 1g protein.

  • 2/3 cup butter-flavored shortening
  • 1/2 cup sugar
  • 1/2 cup confectioners' sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chopped pecans
  1. In a small bowl, cream shortening and sugars until light and fluffy. Beat in egg and vanilla. Combine the flour, cream of tartar, baking soda and salt; gradually add to creamed mixture and mix well. Stir in pecans.
  2. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Coat the bottom of a glass with cooking spray; flatten cookies with glass.
  3. Bake at 350° for 18-20 minutes or until edges are lightly browned. Cool for 1-2 minutes before removing to wire racks. Yield: 2 dozen.
Originally published as Pecan Sandies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p204

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