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    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
    1 teaspoon cream of tartar
    1 teaspoon salt
    2 cups pecans (chopped)
    1/2 cup sugar, granulated (for decoration)

    Preheat oven to 325 degrees F.
    In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.
    Beat in the eggs one at a time, 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 roll each ball in remaining white sugar. Place the cookies 2 inches apart onto un~greased 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.