1 Dozen Buttery Pecan Shortbread Cookies


Yummy buttery delicious pecan shortbread cookies, by the dozen.

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  • 2 sticks unsalted butter
  • 1 cup refined coconut oil
  • 1 cup granulated sugar
  • 1 cup powder sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 4 cups flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp salt
  • 2 cups chopped pecans
  • 1/2 cup sugar for decoration


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.


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