“Very good melt in your mouth cookies. Makes a bunch.”
MELTS IN YOUR MOUTH-YUMM! I have two words for all you who are having so much trouble getting your cookies out of the pan. PARCHMENT PAPER buy it, use it, you will have no more problems and you will never go back. Since some people said this didn’t have enough flavor, I compared it with other recipes. Due to this I used 2 tsp of vanilla, 1.5 tsp of salt, and of course, who would use margarine when you could use butter. Beat the heck out of the sugars and butter and oil and eggs so it is almost like cake batter. The dough is very soft so a quick chill in the fridge makes it easy to work with. Very well liked, have had someone ask for the recipe where ever I take them.

I’ve been working on this recipe – I think that if you implement it as written, it’s a four stars recipe but you can modify it to make it a five star recipe. Here are the things that I did to make the most of these pecan sandies: (1) For the sugar, I kept the confectioner’s sugar the same but for the cup of white, instead I used 1/2 cup white and 1/2 cup brown sugar; (2) Instead of using 1 cup oil and 1 cup margarine, I used 1 cup unsweetened applesauce and 1 cup butter; (3) I doubled the vanilla extract; (4) I added one dash of cinnamon (who knows if this actually added anything to the flavor); (5) I did freeze the dough for a half an hour before trying to roll it because it is gooey; (6) I did use parchment paper on the ungreased cookie sheet as other reviewers have recommended; (7) Once rolled into balls, the way I flattened the cookies was by pushing a half a pecan into the center (they don’t spread much in the cooking); (8) Instead of rolling the dough balls in extra sugar, I cooked them without and then once cooked and cooled for a bit, I took a queue from another reviewer and brushed a maple glaze on the cookie. The maple glaze recipe I used was to mix together the following ingredients: (a) 1 and 1/4 cups confectioner’s sugar; (b) 1 tsp. vanilla extract; (c) 1/2 cup pure maple syrup. Once I made these changes, these cookies blew my mind. So delicious and different from a typical cookie.

These really DO taste like Keebler Pecan Sandies! Some reviewers wondered if brown sugar could be substituted for some of the white sugar. That’s what I did. I used 1/2 cup packed light brown sugar AND 1/2 cup white sugar instead of all white sugar and they came out terrific. No need to buy these at the store when I can make them at home.


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.