Butter Pecan Sandies

These pecan sandies are so delicate, they almost melt in your mouth! My addition of Heath English Milk Chocolate Toffee Bits makes them EXTRA special.

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Yield: 5 to 6 dozen

Ingredients

  • 1 cup margarine or butter (or 1/2 cup each), softened
  • 1 cup vegetable oil
  • 1 cup unsifted powdered sugar
  • 1/2 cup granulated white sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon butter extract
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 cup roasted and salted pecans, coarsely chopped
  • 1 bag Heath English Milk Chocolate Toffee Bits

Instructions

  1. Preheat oven to 375 degrees F.
  2. Using an electric mixer, cream together the margarine and/or butter, vegetable oil, powdered sugar, granulated and brown sugar. Beat in the eggs and vanilla extract.
  3. In a bowl, stir together the flour, salt, baking soda, and cream of tartar. Add the stirred flour mixture to the creamed mixture, mix on low speed.
  4. Stir in the pecans and Heath Bits by hand.
  5. Using a small capacity ice cream-type scoop, drop dough 2 inches apart onto an ungreased cookie sheet.
  6. Bake, one pan at a time, for 12 minutes, or until the edges and tops are beginning to brown very lightly.
  7. Transfer cookies to a wire rack to cool completely, then store in an airtight container.

Notes

Recipe by LuAnn Bermeo, author of Amazing Meals I and II, a two-volume collection of family-approved, plant-based recipes; loosely adapted from allrecipes.com.