CARROT CAKE

Published on: by Vero Category:Uncategorized Comment

Sorry no actual picture. I don’t have one, and none seems to exist online.
This recipe is from the mid 50s so it’s a bit ancient!

I took the easy way out and scanned the recipe cards with my phone. Sorry they look a bit wonky.

PECAN SANDIES

Published on: by Vero Category:Uncategorized Comment

 

Ingredients

2 sticks butter, unsalted (1/2 lb., softened)

1 cup vegetable oil

1 cup sugar, granulated

1 cup confectioner’s sugar (sifted)

2 eggs (large)

1 teaspoon vanilla extract

4 cups flour, all purpose (500 gr.)

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon salt

2 cups pecans (chopped)

1/2 cup sugar, granulated (for decoration)

Instructions

Preheat oven to 325 degrees F.

In a large bowl, cream together the butter, vegetable oil, 1 cup white sugar and confectioners’ sugar until smooth.

Beat in the eggs one at a time, then stir in the vanilla.

Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture. Mix in the pecans.

Roll dough into 1 inch balls and roll each ball in remaining white sugar.

Place the cookies 2 inches apart onto un~greased cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, or until the edges are golden.

Remove from cookie sheets to cool on wire racks.