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Pecan Sandies Recipe

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This recipe for Pecan Sandies, by , is from The Reinhardt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tracy Reinhardt


1/2 cup unsalted butter, softened
1/2 cup oil
1/2 cup sugar, plus additional for sprinkling
1/2 cup powdered sugar
1 large egg
1 tsp. vanilla
2 cups flour
1 tsp. baking powder
3/4 tsp. salt
1 cup pecans, finely chopped

1. In a large mixing bowl or stand mixer, cream the butter, oil, and sugars until smooth. Add egg and vanilla and beat until completely incorporated, scraping down the sides of the bowl as necessary.
2. Sift flour, baking powder and salt into bowl and mix just until combined. Stir in pecans, then cover and refrigerate dough for 25-30 minutes. While dough is resting, preheat oven to 375 and line a baking sheet with parchment paper.
3. Scoop dough into 1" balls and place 3" apart and press lightly until cookies are about 1/2' thick. Sprinkle each cookie with sugar and bake 10-11 minutes or until tops of cookies change to a dry look.
4. Remove from oven and cool completely on a wire rack.




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