Like most of the other cookie recipes I've made, one recipe fits perfectly in a 1-gallon rectangular container for easy freezing - just put plastic wrap in between the layers of cookies. These are a great price considering that you can use them over and over again. I just stocked up since I only had one container before. Now I have 5 containers full of cookies in my freezer that I will take out and put on trays on the day of the party.
If you like pecans and shortbread cookies, give this recipe a try. Pecan Sandies used to be the only kind of store-bought cookies I would eat. Now I won't be tempted to buy them any more!
Pecan Sandies
1 cup butter, softened
1 cup Crisco
½ cup granulated sugar
½ cup packed brown sugar
1 cup powdered sugar
2 eggs, room temperature
2 teaspoons vanilla extract
4½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups toasted pecans, finely chopped
To toast pecans, spread them in a baking pan and bake at
350° until golden brown, about 6-10 minutes, stirring often. Once cooled, chop
them finely in a food processor.
In a large bowl or the bowl of a stand mixer, beat the
butter, Crisco and sugars. Beat in eggs until well blended. Beat in vanilla.
Combine the flour, baking soda, cream of tartar, and salt; gradually add to
creamed mixture. Stir in pecans. Refrigerate dough for at least 2 hours
(optional).
Drop by small teaspoonfuls onto ungreased baking sheets.
Flatten slightly with the bottom of a glass, if desired, or push a pecan half
into the center of the cookies before baking (optional).
Bake at 350° for 8-11 minutes or until lightly browned –
do not overbake! Remove to wire racks to cool.
Yield: about 5 dozen.
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