Pecan Shortbread Cookies

1. Preheat the oven to 325 degrees F (165 degrees C).

2. Cream butter, oil, white sugar, and confectioners' sugar together in a large bowl using an electric mixer until smooth. Beat in eggs, 1 at a time. Stir in vanilla extract.

3. Combine flour, baking soda, cream of tartar, and salt in a separate bowl. Stir gradually into the butter mixture. Stir in pecans.

4. Roll dough into 1-inch balls and place onto ungreased cookie sheets, about 2 inches apart.

5. Bake in the preheated oven until edges are golden, 12 to 14 minutes.

6. Remove from cookie sheets and cool completely on wire racks, 20 to 30 minutes.

Cook's Notes:

I've also rolled the cookies in white sugar before baking.

Chopped dried cranberries are a great alternative to the pecans.

You could also dust these cookies with powdered sugar once out of the oven.