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My review
Pecan Sandies
4
m-ann
"Very good melt in your mouth cookies. Makes a bunch."
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Ingredients
30 m servings 90Original recipe yields 96 servings (8 dozen)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, cream together the margarine, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto ungreased cookie sheets.
- Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 385450 Ratings
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Most helpful positive review
1/30/2007
MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you...
Most helpful critical review
1/15/2011
Not a great flavor, I used real butter and they still came out kind of bland. They weren't dense at all like the kind you buy in the store. All in all I wouldn't make these again.
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1/30/2007
MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you...
9/24/2009
I've been working on this recipe - I think that if you implement it as written, it's a four stars recipe but you can modify it to make it a five star recipe. Here are the things that I did to m...
6/28/2006
These really DO taste like Keebler Pecan Sandies! Some reviewers wondered if brown sugar could be substituted for some of the white sugar. That's what I did. I used 1/2 cup packed light brown ...
12/1/2009
These are now requested more in my house than chocolate chip. I make the dough, and scoop them onto parchment paper. Then flash freeze them and put into freezer bags. As I pull out a dozen to...
7/20/2006
These are great! They have a yummy, tender, almost flaky texture. I used butter instead of margarine, and canola oil. Mine didn't spread out at all and stayed in pretty much a ball shape; it ...
1/14/2003
These are delicious! They don't spread much, so you can put a whole bunch on one cookie sheet. They reminded me of Mexican wedding cookies, so I rolled some of them in powdered sugar -- but do...
11/20/2006
These are my son's new favorite cookie. The only thing I did different was substitute the margarine for half butter and half Crisco and I toasted the pecans. They disappear quickly at our hou...
11/3/2005
How wonderful these charming cookies are to me! They were a tad bit challenging to stir for an old woman like me, but with some help from the man next door, they turned out so very fine. I shall...
11/25/2002
These cookies are very good! The dough is very soft, so you might want to refrigerate it before shaping into balls.