Susan's Pecan Sandies


These cookies possess two qualities I treasure in a recipe:  they are delicious and easy to make.  They have the added bonus of being easily adapted for Lent, since they contain no eggs.


Ingredients:


1 1/4 cup granulated sugar
1 1/2 sticks unsalted butter at room temperature (substitute margarine for Lent)
1/2 cup Crisco shortening
1 tsp. salt (decrease a bit if using salted butter or margarine)
1 tsp. vanilla


1 3/4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder


1 cup shredded coconut
1 cup chopped pecans


Optional:  toast the pecans for about 10-15 minutes in a 350 degree oven to bring out their flavor.


Preheat oven to 350 degrees F.


Cream together the sugar, butter, shortening, salt, and vanilla until very light and smooth, about 2 minutes, scraping the bowl as necessary.  Mix the flour, baking soda, and baking powder together in a separate bowl, then add to the mixer bowl gradually, mixing lightly until combined.


Add the coconut and pecans and mix until evenly distributed.  Scoop dough by tablespoons onto cookies sheets, leaving about 1 1/2 inches between each ball. 


Bake the cookies for 12 to 14 minutes until just lightly browned on the edges.  Let them cool on the pan until completely cooled or, if you need to reuse the pan, cool for about 10 minutes on the pan then transfer to a rack to cool the rest of the way. 


Tips:
1. When you add the dry ingredients, mix as quickly and lightly as possible to get the best end results.
2.  One of my favorite kitchen items is parchment paper.  Line your cookie sheets with it and cleanup is a breeze!  I buy it in sheets that are pre-cut to fit the size pans I use (from the King Arthur Baking Catalog/Store).  Reynolds also sells it in rolls.
3.  My other favorite tool for cookie-making is a good-quality food scoop that I got from the King Arthur Store.  It quickly dispenses a nice, round heaping tablespoon of dough for a consistent cookie size.
4.  Freeze scoops of the dough so you can enjoy fresh Pecan Sandies anytime you want!  Bake the frozen balls for about 16-18 minutes at 350.


Enjoy!