Homemade Pecan Sandies – Buttery, Nutty, and Perfectly Crisp

Instructions

1. Preheat oven: Set to 325°F (165°C). Line baking sheets with parchment paper or use ungreased sheets.
2. Cream the fats and sugars:
   In a large bowl, cream together the softened butter, vegetable oil, 1 cup granulated sugar, and 1 cup sifted confectioner’s sugar until smooth and fluffy.
3. Add eggs and vanilla:
   Beat in the eggs one at a time, then stir in the vanilla extract until well blended.
4. Mix dry ingredients:
   In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually stir into the wet mixture until just combined.
5. Stir in pecans:
   Fold in the chopped pecans until evenly distributed throughout the dough.
6. Shape the cookies:
   Roll dough into 1-inch balls. Roll each ball in the additional 1/2 cup of sugar to coat.
7. Bake:
   Place cookies 2 inches apart on ungreased baking sheets. Bake for 10–12 minutes, or until the edges are lightly golden.
8. Cool:
   Let cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

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