clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Classic Pecan Sandies with a Buttery Crunch

  • Author: Olivia Chen
  • Total Time: 32 minutes


2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 large eggs
1 teaspoon vanilla extract
4 cups all-purpose flour (500 gr.)
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2 cups pecans (chopped)
1/2 cup granulated sugar (for decoration)


Preheat oven to 325°F.
In a large bowl, cream together the butter, vegetable oil, 1 cup granulated sugar, and confectioners’ sugar until smooth.
Beat in the eggs one at a time, then stir in the vanilla extract.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the chopped pecans.
Roll dough into 1-inch balls and roll each ball in the remaining granulated sugar.
Place the cookies 2 inches apart on ungreased cookie sheets.
Bake for 10 to 12 minutes, or until the edges are golden.
Remove from cookie sheets to cool on wire racks.
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes


  • Serving Size: 48 cookie
  • Calories: 150 kcal per cookie