JUNE 23RD – PECAN SANDY

Pecan Sandies

1 c. margarine, softened

1 c. vegetable oil

1 c. white sugar

1 c. powdered sugar, sifted

2 eggs

1 tsp. vanilla extract

4 c. all-purpose flour

1 tsp. baking soda

1 tsp. cream of tartar

½ c. white sugar for decoration

2 c. chopped pecans

1 tsp. salt

Preheat oven to 375°. In large bowl, cream together margarine, vegetable oil, 1 c. white sugar and powdered sugar until smooth. Beat in 3eggs one at time, stir in vanilla. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Mix in pecans. Roll dough into 1” balls and roll each in remaining white sugar. Place cookies 2” apart onto ungreased cookie sheets. Bake for 10-12 minutes or until edges are golden. Remove from cookie sheets to cool on wire racks. Makes 96 cookies.

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