Homemade Pecan Sandies

Instructions

Preheat the Oven:

Start by preheating your oven to 325°F (165°C). This is the perfect temperature for baking these cookies, ensuring they turn golden around the edges without burning. While the oven is heating, line your cookie sheets with parchment paper or leave them ungreased, as the dough will already have enough fat from the butter and oil to prevent sticking.

Cream the Wet Ingredients:

In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, vegetable oil, 1 cup of granulated sugar, and the sifted confectioner’s sugar. Beat the mixture on medium speed until smooth and fluffy. This step is important because it helps to create the soft, melt-in-your-mouth texture of the cookies. The butter and oil work together to provide richness, while the sugars help with both flavor and texture.

Add the Eggs and Vanilla:

Next, beat in the eggs one at a time, making sure each is fully incorporated before adding the next. After the eggs are well mixed in, stir in the vanilla extract. The vanilla adds a warm, aromatic flavor to the dough, enhancing the overall taste of the cookies. Mix everything until the batter is smooth and creamy.

Combine the Dry Ingredients:

In a separate bowl, combine the all-purpose flour, baking soda, cream of tartar, and salt. Stir this dry mixture into the creamed mixture, being careful not to overmix. The baking soda and cream of tartar are key ingredients for achieving the perfect texture—ensuring the cookies rise slightly and stay soft, while the salt balances out the sweetness. Once the flour is incorporated, mix in the chopped pecans. The pecans should be evenly distributed throughout the dough to ensure a nutty crunch in every bite.