Makes approx 60 cookies using a 1 1/2 tbs cookie scoop.

2 sticks unsalted butter, softened
1 cup vege oil
1 cup sugar
1 cup powdered sugar(sifted)
2 large eggs
1 tsp vanilla extract
4 cups flour
1 tsp baking soda
1 tsp cream of tartar
1 tsp salt
2 cups chopped pecans
1/2 cup sugar(for decoration)

2 sticks unsalted butter, softened 1 cup vege oil 1 cup sugar 1 cup powdered sugar(sifted) 2 large eggs 1 tsp vanilla extract 4 cup s flour 1 tsp baking soda 1 tsp cream of tartar 1 tsp salt 2 cup s chopped pecans 1/2 cup sugar(for decoration)

Preheat oven to 325*.
In large bowl, cream together the butter, vege oil, 1 cup sugar and powdered sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla.
Combine the flour, baking soda, cream of tartar, and salt; stir into the creamed mixture.
Mix in the pecans.
Roll dough into 1 inch balls and roll each ball in the remaining sugar.
Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 16-20 minutes in the preheated oven, or until edges are golden brown.
Remove from cookie sheets to cool on wire racks.