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Friday, September 2, 2011

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

16 comments:

  1. What a way to start my day! Beautiful cookies. I love reading your stories.

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  2. Ooooo those look so divine! Thanks for sharing at Church Supper!

    Everyday Mom's Meals

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  3. These cookies look delicious. Great your dad helps out in teaching the science subject. Good time for them to bond too. :)

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  4. Wow, your dad must be a wiz in the kitchen too! Cookies look great!!!!

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  5. Oh. my. gosh. These are rockstar! I would love it if you shared it on my blog hop, Makin' You Crave Monday, over at MrsHappyHomemaker.com!

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  6. Oh goodness! These are now on my to-do list and will probably make it to my holiday treat list. They look wonderful! I'd like to invite you to share your recipe on Sweet Indulgences Sunday.

    http://www.wellseasonedlife.com/2011/09/sweet-indulgences-sunday-20.html

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  7. sound and look so good love sandies and rolos both thesen have to be yummy with both in one come see what I shared at http://shopannies.blogspot.com

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  8. Yum yum! Anything with rolos is a keeper in my book.

    Thanks for stopping by sweet tooth Friday!

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  9. Oh, man, I need an excuse to bake up a batch of these beauties soon! YUMMY!!!

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  10. Just wanted to let you know that you were featured in this weeks edition of Makin' You Crave Monday! Come by & grab a button - and I would love it if you shared your latest on this weeks blog party!

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  11. What an interesting cookie. It looks flaky and gooey at the same time. This would be a big hit in my family.

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  12. These cookies definitely have a wonderful mix of textures going on between the nuts, caramel, etc. Thank you for all your kind comments!

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  13. Hi-I assume this recipe makes approx. 60 cookies since there are needed about 60 Rolos. I just made this recipe for the staff monthly birthdays at my kiddos elementry school today. I only got about 4 dozen, so I guess I made too big. These are soooo good, and I will have to make again when I am not giving them all out. Love your recipe!

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