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Ingredients

1 cup unsalted butter, softened 1 cup vegetable oil 1 cup white sugar 1 cup sifted confectioners' sugar 2 large eggs 2 teaspoons vanilla extract 4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1 teaspoon salt 1 cup chopped pecans

Nutrition Info

126.4 calories carbohydrate: 12.1 g cholesterol: 14.3 mg fat: 8.3 g fiber: 0.4 g protein: 1.3 g saturatedFat: 2.6 g servingSize: - sodium: 62.7 mg sugar: 5.5 g transFat: : - unsaturatedFat: : -

Preheat the oven to 325 degrees F (165 degrees C).
Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.
Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.
Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.
Bake in the preheated oven until edges are golden, 12 to 14 minutes.
Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

5 dozen cookies

This is a great, lighter version of a pecan shortbread cookie.