The Keebler elves have nothing on me! This recipe for Pecan Sandies is a favorite everywhere it goes. The great thing is that you can make it ahead, keep it in the refrigerator and slice off 2 cookies and bake them for after dinner or a snack. You won't have several dozen hanging around calling your name at all hours of the day and night! Our house is an open floor plan with the kitchen in the center of everything. It's too easy to slip by and grab a cookie if they're available. Of course, you CAN bake them all at once and store them out of sight (but definitely not out of mind!).
This is a very old recipe that our dear friend Mrs. Thigpen made as long back as I can remember. She owned Thigpen's Grocery in Marion, AL (where I grew up). I spent many afternoons after school at her store and was thrilled with a penny cookie and nickel coke! Yeah, I know, I'm an OLD person!! (By the way, in Alabama, they are pu-cons' not pee-cans!)
I hope you love these as much as I do!
1/2 cup shortening
1/2 cup butter
1 cup sugar
1/4 cup firmly packed light brown sugar
1 egg, beaten
2 teaspoons vanilla extract
1 cup chopped pecans (lightly toasted, of course!)
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt (if you use unsalted butter, double the salt)
Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy.
Add eggs and vanilla, beat well. Stir in pecans.
Combine flour, baking powder and salt. Gradually add to creamed mixture, stirring well. (I use the mixer on low speed.) Shape dough into 2 rolls, 2 -inches in diameter. Wrap in waxed paper; chill until firm. (If you freeze them, wrap in waxed paper then foil. Remove from freezer and thaw slightly before slicing.)
Preheat oven to 425 degres.
Remove waxed paper and cut into 1/4-inch slices. Bake 1-inch apart on ungreased cookie sheets for 5 mintues or until just beginning to brown around the edges. If you bake them too long, they will be hard. If you don't bake them long enough, they will be soggy. Timing is everything!