Pecan Sandies Strawberry Jam Thumbprint Cookies

• From: Florida Strawberry Growers Association

Ingredients

• 1 cup softened butter

• 1 cup vegetable oil

• 1/2 cup white sugar

• 1/2 cup brown sugar

• 1 cup confectioners' sugar

• 2 eggs, room temperature

• 2 tsp vanilla extract

• 4 cups flour

• 1 tsp baking soda

• 1 tsp cream of tartar

• 1 tsp salt

• 2 cups chopped pecans

• 1 jar strawberry jam

Delicious and addictive pecan sandies are made even better by filling them with strawberry jam.

Directions

• In a large bowl or stand mixer, vigorously whisk together butter, oil, and sugars until they are creamy. Whisk in eggs, one at a time, followed by vanilla.
• Using a separate bowl, combine flour, baking soda, cream of tartar, and salt. Stir into butter mixture. Add in pecans and mix until evenly distributed.
• Place cookie dough in refrigerator for 30 minutes to 1 hour to firm up the dough. Meanwhile, preheat oven to 375°F.
• Line a baking sheet with parchment paper. Remove chilled dough and roll into 1-inch balls placing them 2 inches apart on the parchment paper.
• Use your thumb and press a well in the center of each cookie; fill each with strawberry jam.
• Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown.