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

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Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
20 mins
total:
50 mins
Servings:
60
Yield:
5 dozen cookies
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Ingredients

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

Directions

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

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  • 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; protein 1.3g; carbohydrates 12.1g; fat 8.3g; cholesterol 14.3mg; sodium 62.7mg. Full Nutrition
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