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Pecan Sandies

Pecan Sandies
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by in Apr 2004

Yield: 10 dozen 1-1/2-inch cookies

Spouter Inn, Lincolnville Beach, Maine

Ingredients:

  • 1 cup butter
  • 1 cup sugar
  • 1 cup confectioners' sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 2 cups chopped pecans, walnuts, or almonds
  • 1/2 package (3 ounces) English toffee bits

Instructions:

Preheat oven to 350 degrees. In a mixing bowl, cream butter and sugars. Add vegetable oil, eggs, and vanilla extract; mix well. Sift together flours, baking soda, cream of tartar, and salt; gradually add to the creamed mixture. Stir in nuts and toffee bits. Mix together. Drop onto an ungreased cookie sheet and flatten with a fork. Bake 12 to 14 minutes, or until lightly brown.
Updated Wednesday, March 3rd, 2004
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