2 stick butter (1/2 pound, soft)
1 c vegetable oil
1 c granulated sugar
1 cup confectioners’ sugar (sifted)
2 eggs (large)
1 teaspoon vanilla
4 C flour (500 g)
1 tsp baking soda un
1 tsp cream of tartar
1 tsp salt
2 pecans (chopped)
1/2 granulated sugar (for decoration)
Preheat the oven to 325°F.
Whisk together butter, vegetable oil, 1 cup white sugar, and confectioners’ sugar in a mixing basin until smooth.
One at a time, beat the eggs and add the vanilla extract.
Combine the flour, baking soda, cream, and salt in a mixing bowl; whisk in the cream mixture. Pecans should be added at this point.
Roll dough into 1-inch balls and roll each one in the remaining white sugar.
Leaving 2 inches of space between cookies on cookie sheets.
In a preheated oven, bake for 10 to 12 minutes, or until golden around the edges.
Cool on wire racks after removing from cookie sheets.