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Pecan Sandies


  • 1 cup butter
  • 1 cup vegetable oil
  • 1 1/2 cups granulated sugar, divided
  • 1 cup powdered sugar
  • 2 eggs
  • 1/4 tsp ground nutmeg
  • 1 1/2 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups chopped pecans
  • whole pecans
  • 1/2 cup white sugar
  • 1/3 cup all-purpose flour
  • 1/4 cup butter, cubed
  • 1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 375. Cream butter, vegetable oil, 1 cup granulated sugar and powdered sugar until smooth. Beat in eggs one at a time; stir in nutmeg and vanilla. Fold in flour, baking soda, cream of tartar and salt. Mix in chopped pecans. Roll dough into 2 inch balls and roll each ball in remaining granulated sugar. Place cookies 2 inches apart on ungreased cookie sheets. Flatten each ball a little bit to flatten the top. Place about 1 tablespoon of crumb topping on each ball, then press 1 whole pecan into each as well. Bake 10 to 12 minutes, or until the edges are golden. When you remove them from the oven sprinkle on a little extra sugar. Remove from cookie sheets to cool on wire racks.
  2. *Crumb Topping:
  3. In a bowl mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon with a fork.