COPYCAT KEEBLER PECAN SANDIES
This is my favorite recipe for pecan sandies and tastes just like the store bought ones. The recipe is from copykat.com, but I wanted to save it here, and in my special cookbook!!
Provided by OB Nurse
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Measure flour, cream of tarter, and baking soda together and set aside.
- Cream vegetable shortening and sugars together until fluffy.
- Add vanilla, salt, and egg to sugar mixture and beat until smooth.
- Add flour mixture to sugar mixture 1/3 at a time, beating after each addition until completely mixed.
- Dough will seem a little thick.
- Stir pecans into dough with a strong spoon.
- Chill dough for 30- 45 minutes.
- Roll dough into 1- 1 1/4 inch balls and place on ungreased cookie sheet.
- Flatten balls to 1/4 inch thickness.
- Bake for 12- 15 minutes, until slightly golden.
- Remove to cooling rack.
- When completely cool, store in air-tight container.
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KEEBLER PECAN SANDIES - COPYKAT RECIPES
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4.7/5 (6)Total Time 1 hrCategory DessertCalories 57 per serving
- Measure flour, cream of tartar, and baking soda together and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugars and butter mixture beat until smooth.
- Add flour, baking soda, and cream of tartar to sugar and shortening mixture about a third at a time. Beat until completely mixed through. The dough will seem a little thick.
- Stir pecans into cookie dough with a spoon and blend well. Chill dough for 30 - 45 minutes. Roll cookie dough into a 1 - 1 1/4 inch balls and place on an ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12 - 15 minutes until they are slightly golden.
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