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


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

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

    Everyday Mom's Meals

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

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

  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!

  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.

  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

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

    Thanks for stopping by sweet tooth Friday!

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

  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!

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

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

  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!