Ingredients

The following ingredients have 24 Servings
  • 1 cup butter (softened)
  • 3/4 cup vegetable oil
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 cup confectioners' sugar (sifted)
  • 2 eggs
  • 2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 1/2 tsp salt
  • 2 1/2 cups chopped toasted pecans

Instruction

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, vegetable oil, white and brown sugars and confectioners' sugar until smooth.
  • Beat in the eggs one at a time
  • Stir in the vanilla.
  • Sift the flour, baking soda, cream of tartar and salt into a large bowl, and stir together.
  • Stir flour mixture into the creamed mixture.
  • Fold in the pecans.
  • Refrigerate dough for 30 minutes.
  • Roll dough into 1 inch balls or use a 1 inch cookie scoop
  • Place the cookie balls 2 inches apart onto ungreased cookie sheets lined with parchment paper or a silicone baking mat. Gentle press the cookies down to flatten slightly. They don’t spread much when baking
  • Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.