Keebler's Pecan Sandies Recipe - Cooking Index
Keebler's Pecan Sandies Recipe - Cooking Index
| 1/2 cup | 99g / 3.5oz | Vegetable shortening |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 99g / 3.5oz | Powder sugar |
| 1 | Egg - beaten | |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/2 teaspoon | 2.5ml | Cream of tartar |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1 teaspoon | 5ml | Vanilla |
| 1 3/4 cups | 109g / 3.8oz | Flour |
| 1/2 cup | 73g / 2.6oz | Finely-chopped pecans |
Preheat oven to 350 degrees. Measure flour, cream of tartar, and baking soda together and set aside.
Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugars and butter mixture beat until smooth. Add flour, baking soda, and cream of tartar to sugar and shortening mixture about a third at time. Beat until completely mixed through. Dough will seem a little thick. Stir pecans into cookie dough with a spoon and blend well. Chill dough for 30 to 45 minutes.
Roll cookie dough into 1- to 1 1/4-inch balls and place on a ungreased cookie sheet. Flatten balls until they are about 1/4-inch thick. Bake the cookies in preheated oven for 12 to 15 minutes until lightly golden.
This recipe yields 48 cookies.
Source:
CopyKat Recipes at http://www.copykat.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.