Tuesday, February 28, 2012

Pecan Sandies

 I have an addiction for Keebler's Pecan Sandies. I could munch a whole packet in a day! Not a good idea though - what with the calories and all! So, I thought, why not try my own version, where I could control the fat and sweetness content. I am not sure whether I achieved that, but they turned out pretty good! 

Preparation: 15 minutes                 Cooking: 10 minutes              Makes: 25-30 (large)


Unsalted Butter - ½ cup, softened
Canola Oil - ½ cup
Brown Sugar - ½ cup
Confectioner's Sugar - ½ cup
Egg - 1
Vanilla Essence - ½ teaspoon
All-purpose flour (Maida) - 2 cups
Baking soda - ½ teaspoon
Cream of Tartar - ½ teaspoon
Cinnamon -  ¼ teaspoon 
Salt - ½ teaspoon
Pecans - 1 cup, chopped
White sugar - ¼ cup

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Line a cookie sheet with a greased foil or use parchment paper.
  3. In a bowl, cream together the butter, oil, brown sugar and confectioners' sugar until smooth.
  4. Beat in the egg , then stir in the vanilla essence. 

  5. Sift the flour, baking soda, cream of tartar, remaining cinnamon and salt; stir into the creamed mixture. 

  6.  Mix in the chopped pecans. 

  7. Scoop out the dough with a teaspoon measure, roll them in the white sugar and place them in the cookie sheets.

  8. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool, then store them in an airtight container.


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