Pecan Sandies - FamilyEducation

Pecan Sandies

June 30,2010
Sweet Pea Chef
Jessica Efird

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

I've mentioned it here before, but food is so much more than just a group of ingredients combined to create a dish or meal. Food is about bringing people together, creating memories and sharing traditions. Recently I was visiting with some of SPH's family. Last year a sweet member of their family lost his battle with a long illness. When he was recuperating for a surgery, we sent him a batch of these cookies, as we knew they were his favorite. I recall at the time getting a letter from his wife recounting how the cookies made his day. I was poking around, *still* unpacking our kitchen (side note: it takes a lot longer to unpack while two little ones "help") and stumbled across something that made me think of Pecan Sandies, the favorite cookies we mailed to our late family member. I thought of how his spirit lives on each time we make a batch of these cookies. Pecan Sandies were never a favorite of ours until we made that one special batch. Now they hold a special place in our baking repertoire. Perhaps you have a Pecan Sandies fan in your family? If so, they will love, love, love this recipe. Pecan Sandies 1/2 cup butter, softened 1/2 cup vegetable oil 1/2 cup white sugar 1/2 cup confectioners' sugar, sifted 1 egg 1/2 teaspoon vanilla extract 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon cream of tartar 1/2 teaspoon salt 1 cup chopped pecans, plus whole ones for decorating the top Preheat oven to 375 degrees. In a large bowl, cream together the butter, vegetable oil, white sugar and confectioners' sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking soda, cream of tartar and salt; stir into the creamed mixture. Mix in the pecans. Roll dough into 1 inch balls and top with a pecan half. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks. Makes about 2 1/2 dozen cookies. All of this sentimental thoughts on cookies has me thinking...if you were to be remembered by just one type of cookie, what would it be? Me? Peanut Butter Kisses, my holiday favorite! SPC