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Recipe Name: Aunt June's Pecan-less Sandies Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 Cup(s) Margerine, softened 2
1 Cup(s) Brown sugar, packed
1 Cup(s) White sugar
1 Egg
1 Cup(s) Vegetable oil
1 Cup(s) Crushed corn flakes
1/2 Cup(s) Chopped pecans, optional I
don't use...
3 1/2 Cup(s) Flour
1 Teaspoon(s) Vanilla
1 Teaspoon(s) Baking soda
1 Teaspoon(s) Salt
Preheat oven to 325 degrees. In large mixer bowl, cream butter and
sugars until fluffy. Add oil, vanilla, and egg, beating well. Hy band,
stir in oats, corn flakes, and nuts, if desired. Mix well. Combine
flour, baking soda, and salt. Add to mixture and mix well by hand.
Drop by teaspoonfuls onto ungreased cookie sheet. Flatten slightly
with a fork. Bake for 12 minutes. Remove from oven, and cool for about
a minute before removing from pan. Then transfer to a wire rack and
cool completely. Makes about 8 dozen cookies. Personal notes: This
recipe is perfect because it tastes like it has nuts but it doesn't.
Great for Rebekah's nut allergy. It is a crispy cookie, but not
flat.... I used my small cookie dough scoop on this and ended up with
about 8-9 dozen cookies...the same size as the Keebler Pecan Sandy.
This has a taste very similar to the Keeblers, but no nuts. Posted to
EAT-L Digest 12 October 96 Date: Sun, 13 Oct 1996 15:26:31 EDT
From: "Sharon H. Frye" <shfrye@PEN.K12.VA.US>

Nutrition (calculated from recipe ingredients)
Calories: 4927
Calories From Fat: 2006
Total Fat: 227.1g
Cholesterol: 186mg
Sodium: 3737.3mg
Potassium: 840.3mg
Carbohydrates: 667.4g
Fiber: 13g
Sugar: 215.3g
Protein: 52.1g

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