Pecan Sandie Rolo Cookies

Once a week the kids and I go hang out at my parents' house.  After running around outside or playing a game of LIFE, the kids settle in for lunch.  For dessert, Grandpa always has a delicious bar or cookie for the kids to enjoy.  After lunch, their Grandpa becomes their science teacher.  I may teach them every other subject at home, but after my engineer father retired and volunteered to take over my science curriculum for me I said, "Go for it!"

Every once in awhile I'll stumble upon a recipe that I pass on to my dad instead of making myself. My dad altered this recipe that I gave to him and I came up with the "new" name. As I was leaving their house the other day my mom said, "I think you need to put these cookies on your blog."

I took a few home with me for a "photo shoot" which also, as you can tell from the photos, required me to have a bite.  That bite turned into three or four.   Oh my.... yum.

This recipe is a keeper.

Pecan Sandie Rolo Cookies
((Printable Recipe))

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
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.

(Recipe inspiration from: The Baker Chick)
Linked to: Alli n Son, Sweet As Sugar Cookies, Everyday Mom's Meals, Delightfully Dowling, Mrs. Happy Homemaker