Pecan Shortbread Cookies recipe

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Ingredients

1 cup unsalted butter, softened
1 cup vegetable oil
1 cup white sugar
1 cup sifted confectioners' sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 cup chopped pecans

Nutrition Info

126.4 calories
carbohydrate: 12.1 g
cholesterol: 14.3 mg
fat: 8.3 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 2.6 g
servingSize: -
sodium: 62.7 mg
sugar: 5.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 325 degrees F (165 degrees C).

  2. Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.

  3. Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.

  4. Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.

  5. Bake in the preheated oven until edges are golden, 12 to 14 minutes.

  6. Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Recipe Yield

5 dozen cookies

Recipe Note

This is a great, lighter version of a pecan shortbread cookie.

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