Ingredients for Keebler Pecan Sandies By Todd Wilbur
- 1 cup Crisco shortening
- 1 ¾ cups granulated sugar
- ½ teaspoon salt
- 2 large eggs
- 3 ½ cups all-purpose flour
- 1 teaspoon baking soda
- Not found in recipe
- 1 cup chopped pecans
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- 1 teaspoon vanilla extract
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How to Make Keebler Pecan Sandies By Todd Wilbur
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 cup Crisco shortening until light and fluffy.
- Gradually add 1 ¾ cups granulated sugar and ¾ cup packed light brown sugar, creaming until well combined.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 3 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped pecans.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
155g
Fat
109g
Carbs
45g
