Shelly's Recipe

CRISPY PECAN SUGAR COOKIES

Category: Cookies

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
2 ounces softened cream cheese
6 tablespoons (3/4 stick) unsalted butter, melted and warm
1/3 cup vegetable oil
1 large egg
1 tablespoon half-and-half
2 teaspoons pure vanilla
1/2 cup finely chopped toasted pecans on a shallow plate, set aside
Raw sugar for sanding
Pecan halves, for garnish (optional)

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Whisk flour, baking soda, baking powder and salt together in medium bowl. Set aside.

Place 1 1/2 cups sugar and cream cheese in large mixing bowl. Pour warm butter over sugar and cream cheese and whisk to combine (lumps will remain). Whisk in oil. Add egg, half-and-half and vanilla and whisk until smooth. Add flour mixture and mix with rubber spatula until soft dough forms.

Roll 2 tablespoons dough in hands to form ball and roll in raw sugar. Place bottom of each cookie in chopped pecans and flatten into cookie using bottom of drinking glass. Place cookies on baking sheets at least 2 inches apart. Sprinkle with more raw sugar, if needed. Place pecan half in center of each cookie, if desired. Bake 11 to 12 minutes, rotating halfway through. Cool cookies on baking sheet 5 minutes before transferring to wire rack. Cool completely before storing. Makes 2 dozen.