Here's a Crispy, Buttery Treat That Goes Well with Any Season and Occasion

This Pecan Sandies cookie recipe is a popular southern treat; that is also loved North of the border. There is something about chopped pecans and the buttery shortbread combination that people just can't resist. This delicious cookie recipe is pure buttery joy! It is one that that kids will love for after school treats, along with being a popular pick on dessert tables. The ingredients you will need for this buttery cookie recipe include butter or margarine softened, vegetable oil, white sugar, confectioners sifted, eggs, vanilla extract. You will also need all-purpose flour, baking soda, cream of tartar, salt, chopped pecans, and white sugar.

To start, preheat the oven to 375 degrees Fahrenheit. Then in a large bowl, cream together the margarine or butter, vegetable oil, some of the white sugar, and confectioners sugar until smooth. Then beat in the eggs one at a time, and stir in the vanilla. Then combine the flour, baking soda, salt and cream of tartar and stir into the creamed cookie mixture. Then mix in the pecans and roll out the cookie dough into one inch balls and roll each cookie ball in the remaining white sugar. Then place the cookies about two inches apart onto an ungreased cookie sheet. Then bake for 10 to 12 minutes in a preheated oven, or until the edges of the cookies are golden. Then remove the cookies from the baking sheet onto wire racks to cool.

On the Tartelette recipe site, you will see lots of great food photography, fresh seasonal ingredients, and simple things in life. The recipe site is created by Helene, who is an expat, photographer, traveler and dog lover who lives in Birmingham, Alabama. She started the blog in 2006, after she left a position as a Pastry Chef at a French restaurant, and was unsure of what to do next in her life. She knew that whatever she did she wanted it to evolve around photography and food, and not just sweets.

In late 2008 Helene was diagnosed with Meniere's disease and was also tested for several allergies at the same time. Her neurologist is a young doctor who is always in touch with the latest research, and together they looked at the relationship between gluten, cholesterol, sodium, and Meniere. The research is still in its beginning phases with the disease, but reducing gluten, sodium and bad cholesterol seems to have a positive effect on a lot of people that are affected by the disease. So she started paying attention to all three of these things, which proved to be an easy task.

Helene wanted to feel and get better and not feel like she was on a roller coaster a few days a week with vertigo plaguing her without warning, with ringing and fullness of the ear, and fog on the brain. Over the years, she has found out that there is no formula to this condition. So even if she is 100 percent gluten free, sodium free, and bad cholesterol free, she can still have one or two attacks in a month or eat some form of gluten once or twice a week and she might never have an episode. It can be tiring not to know what to do at a time, but her body has a limit to how much it can handle some gluten, sodium and high fatty foods. So after the last year or so, she has noticed that it takes about three days with some form of gluten or high sodium intake in her diet every day for her to get an episode of Meniere's. Is your health affected by the food you eat?