This is a great, lighter version of a pecan shortbread cookie.



Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C).

  • Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.

  • Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.

  • Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.

  • Bake in the preheated oven until edges are golden, 12 to 14 minutes.

  • Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Cook's Notes:

I've also rolled the cookies in white sugar before baking.

Chopped dried cranberries are a great alternative to the pecans.

You could also dust these cookies with powdered sugar once out of the oven.

Nutrition Facts

126 calories; 8.3 g total fat; 14 mg cholesterol; 63 mg sodium. 12.1 g carbohydrates; 1.3 g protein; Full Nutrition