Keebler Copycat Pecan Sandies Cookies Food

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.

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 SANDIES COOKIES

Steps:

• Preheat oven to 325 degrees and line 2 baking sheets with parchment paper.
• Add butter to your stand mixer on medium speed until well creamed, about 30 seconds.
• Add in powdered sugar, milk and vanilla extract and mix until light and fluffy.
• Sift the flour then add it to the stand mixer on the lowest setting until just combined.
• Stir in the pecans.
• Roll 1 inch balls of dough then press down slightly with a glass dusted with powdered sugar 2 inches apart.
• Bake for 13-15 minutes or until edges just barely start to brown.