Pecan Sandie Rolo Cookies

Pecan Sandie Rolo Cookies (from A Little Bit Crunchy A Little Bit Rock and Roll)


2 3/4 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon sea salt

1 stick (8 tablespoons) unsalted butter, room temperature

1/2 cup vegetable shortening

1 1/2 cups sugar

2 large eggs

about 60 Rolos, unwrapped

1 cup chopped pecans (reserved)

1 tablespoon sugar (reserved)


Preheat oven to 400 degrees.


In a small bowl, mix together the chopped pecans and 1 tablespoon sugar; set aside.


In another bowl, whisk together the flour, cream of tartar, baking soda and salt.


In a mixer, cream together the butter, shortening and 1 1/2 cups of sugar. Scrape down the sides of the bowl and continue beating until light and fluffy.  Add the eggs, one at a time, beating after each addition. Beat in the dry ingredients.


Use a small cookie scoop to form a ball.  Break the ball in half, placing the Rolo in the middle and wrap the dough around. Roll in the pecan/sugar mixture.


Place balls 2 inches apart on a parchment lined cookie sheet pan. Bake about 8-10 minutes, rotating pan once. Cool for 5 minutes on the cookie pan before transferring the cookies to a cooling rack.


Store in an airtight container for up to a week or freeze.

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