CHEF JEFF — ONE BYTE AT A TIME: Pecan Sandies

These holiday favorites will melt in your mouth.

Pecan Sandies

1 cup unsalted butter, softened

1 cup canola oil

1 cup granulated sugar

1½ cups powdered sugar

2 large eggs

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups chopped pecans

Powdered sugar for topping (optional)

Preheat oven to 375 degrees. In large bowl, beat butter, oil, granulated sugar, 1 cup powdered sugar until smooth. Beat in eggs one at a time. Stir in vanilla. Sift together flour, baking soda, cream of tartar, salt into medium bowl. Add dry ingredients to butter-sugar mixture. Mix well. Mix in pecans. Roll dough into 1-inch balls then roll in remaining powdered sugar to coat. Arrange cookies 2 inches apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are golden. Let cool on wire racks. Sift on additional powdered sugar when cool, if desired.

Yield: 60 cookies.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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