Publisher Photo
Publisher Photo
My family prefers these pecan cookies to any store-bought variety. Self-rising flour makes them a little different from most cookie recipes.
Recommended: Fall Cookies
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
21 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1/3 cup butter or margarine, 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

Directions

In a mixing bowl, cream the butter, shortening and sugars. Beat in egg and vanilla. Gradually add flour. Stir in pecans. 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.
As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Originally published as Pecan Sandies in Best of Country Cookies 1999, p27

Nutritional Facts

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

  • 1/3 cup butter or margarine, 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
  1. In a mixing bowl, cream the butter, shortening and sugars. Beat in egg and vanilla. Gradually add flour. Stir in pecans. 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.
As a substitute for self-rising flour, place 3/4 teaspoon baking powder and 1/4 teaspoon salt in a 1/2 cup measuring cup. Add all-purpose flour to measure 1/2 cup.
Originally published as Pecan Sandies in Best of Country Cookies 1999, p27

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