Pecan Sandie Thumbprints with Cherry Frosting

by Katie of
1 cup softened butter
1 c. vegetable oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 t. vanilla extract
4 c. flour
1 t. baking soda
1 t. cream of tarter
1 t. salt
2 c. chopped pecans

DIRECTIONS:
Preheat oven to 375º.  In a large bowl, cream together the butter, vegetable oil, sugar and powdered 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. Place the cookies 2 inches apart onto ungreased cookie sheets.  Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.Press indention in each cookie with thumb or bottom of ice cream scoop.  Fill with Cherry Frosting (recipe follows).  
**Optional - chop up cherries very finely.  Place in thumbprint indentions just to fill.  Top with cherry frosting.


FROSTING:
3/4 c. butter
5 1/2 c. powdered sugar
6 T. cherry syrup (from maraschino cherry bottle)
1/2 t. vanilla extract
optional -1 jar maraschino cherries chopped fine

DIRECTIONS:
Mix all together until well blended - if needed, add a little more cherry juice to desired constistency.







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