INGREDIENTS:
2 sticks butter, unsalted (1/2 lb., softened)
1 cup vegetable oil
1 cup sugar, granulated
1 cup confectioner’s sugar (sifted)
2 eggs (large)
1 teaspoon vanilla extract
4 cups flour, all purpose (500 gr.)
1 teaspoon baking soda
One tsp cream of tartar
One tsp salt
Two cups of chopped pecans
Half a cup of granulated sugar (for decorating)
INSTRUCTIONS:
Set oven temperature to 325°F.
Cream the butter, vegetable oil, confectioners’ sugar, and one cup white sugar together in a big bowl until they are creamy.
One egg at a time, beat in, and then mix in the vanilla.
Mix the creamed mixture with the flour, baking soda, cream of tartar, and salt. Add the pecans and stir.
Form dough into one-inch balls, then coat each one with the leftover white sugar. On cookie pans that haven’t been greased, space the cookies 2 inches apart. Preheat the oven and bake for 10 to 12 minutes, or until the sides are brown. Take off from the cookie sheets and let cool on the wire racks.
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