Melodee Frye's

Cookie Recipes

Pecan Crunch Cookies

1 cup sugar 1 cup whole wheat flour
1 cup sifted powdered sugar 1 tsp. baking soda
1 cup softened butter or margarine 1 tsp. salt
1 cup vegetable oil 1 tsp. cream of tartar
2 eggs 2 cups chopped pecans
2 tsp. vanilla 1 (6 oz. pkg.) almond brickle chips
3 1/2 cups all-purpose flour Sugar

Combine 1 cup sugar, powdered sugar, butter, and vegetable oil in a large mixing bowl; beat at medium speed of an electric mixer until blended. Add eggs and vanilla, beating well. Combine flours, soda , salt, and cream of tartar; gradually add to creamed mixture, beating just until blended after each addition. Stir in pecans and brickle chips. Chill dough; 3 to 4 hours. Shape dough into 1 inch balls; place on parchment paper on cookie sheet, flatten in a crisscross pattern with fork dipped in Sugar.. Bake at 350 degrees for 12 to 18 minutes.

Cool cookies 1 minute before removing from the pan.

Mel's Cookies Recipe Page

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