Copycat Keebler Pecan Sandies Food

COPYCAT KEEBLER PECAN SANDIES

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.

KEEBLER COPYCAT PECAN SANDIES COOKIES

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners' sugar until smooth.
• Beat in the eggs one at a time, then stir in the vanilla.
• Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.
• Roll dough into 1 inch balls and roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased cookie sheets.
• 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.

PECAN SANDIES

Steps:

• In a large bowl, beat together the butter, brown sugar, icing sugar and salt until fluffy, then beat in the egg yolks and vanilla.
• Stir in the flour, then the pecans.
• Divide the dough in half.
• Wrap in plastic wrap and refrigerate for 10 minutes.
• Form each half into an 11" log and wrap in plastic wrap.
• Chill for 1 hour or up to 2 days.
• Cut the logs in 1/4" thick slices.
• Arrange 1" apart on parchment paper-lined baking sheets.
• Bake in a 350 degree F oven until golden, about 10 minutes.
• Transfer to racks and let cool.

BEST PECAN SANDIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spread pecans out on a baking sheet.
• Bake pecans in the preheated oven until fragrant and lightly toasted, 5 to 10 minutes. Cool completely and chop in a food processor.
• Beat butter in a large bowl with an electric mixer until creamy. Add sugar and beat until light and fluffy; beat in egg yolk, vanilla extract, and salt. Slowly mix pecans into butter mixture. Stir flour into pecan mixture until dough begins to come together.
• Roll the dough into a ball and divide it in half. Roll each dough half into a 1 1/2-inch thick log. Wrap each log in wax paper and refrigerate, 4 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Unwrap dough logs and cut into 1/3-inch thick slices. Transfer slices to the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 12 to 15 minutes.