Monday, March 2, 2009

Pecan Sandies

Pecans remind me of my grandparents in southern Arizona; they have pecan trees and always made sure we had some for baking. For me, shelling pecans for my mom's tarts is synonomous with the holidays, and a fresh-shelled pecan always brings back lots of memories.
I love these cookies, but unfortunately they're not my children's favorite. Every once in awhile I'll make them just for me and put lots in the freezer for later!

-Mom Pulsipher

1 cup butter (no substitutes), softened
1 cup sugar
1 cup confectioners' sugar
1 cup oil
2 eggs
1 tsp. almond extract
3 1/2 cups flour
1 cup whole wheat flour
1 tsp. baking soda
1 tsp. cream of tartar
1 tsp. salt
2 cups chopped pecans
1 6-oz. package English toffee bits (I use a whole 8 oz. pkg)
Additional sugar

In a mixing bowl, cream butter and sugars. Add oil, eggs and extract; mix well. Combine flours, baking soda, cream of tartar and salt; gradually add to creamed mixture. Stir in pecans and toffee bits. Shape into 1-inch balls; roll in sugar. Place on ungreased baking sheet and flatten with a fork. Bake at 350 for 12-14 minutes or until lightly browned.

*The dough is slightly dry; after you flatten with a fork, just smooth the broken edges with your fingers. I use the medium-sized Pampered Chef cookie scoop, and mine take 14 minutes on a Silpat. Makes about 5 1/2 - 6 dozen.


Anna Hampton said...

Those look yummy! For Thanksgiving two year's ago, George's sister found a "deal" on pecans in the shell from a local orchard. We spent a day that weekend shelling all the pecans so I can relate a little. It was fun to sit around and chat. I love mundane activities that can bring you closer to those you love.

Ryan and Lori said...

My Grandpa is an avid pecan sheller in our family too. I love the way you share your memories with the recipe! That is what makes food 'comforting' to me.