Pecan Sandie Thumbprints Cookies With Cherry Frosting

• 1 cup Butter, Softened
• 1 cup Vegetable Oil
• 1 cup Sugar
• 1 cup Powdered Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 4 cups Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Cream Of Tartar
• 2 cups Chopped Pecans
• _____
• FOR THE FROSTING:
• 3/4 cups Butter
• 5-1/2 cups Powdered Sugar
• 6 Tablespoons Maraschino Cherry Syrup
• 1/2 teaspoons Vanilla Extract
• 1 jar (about 10 Oz. Jar) Maraschino Cherries Large (optional)

1. In a large bowl, cream together the butter, vegetable oil, 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.
2. Roll dough into 1-inch balls. Place the cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until the edges are golden. Remove from cookie sheets to cool on wire racks.
3. Press an indention in each cookie with your thumb or the bottom of an ice cream scoop. Fill with Cherry Frosting (recipe follows).
4. For the frosting, mix all frosting ingredients (except the optional cherries) together until well blended. If needed, add a little more cherry juice to desired consistency.
5. Optional: chop up cherries very finely and put them in the thumbprint indentions, just to fill the indentions. Top with frosting to cover.

butter, vegetable oil, sugar, powdered sugar, eggs, vanilla, flour, baking soda, salt, cream of tartar, pecans, frosting, butter, powdered sugar, maraschino cherry syrup, vanilla, maraschino cherries

Taken from tastykitchen.com/recipes/desserts/pecan-sandie-thumbprints-cookies-with-cherry-frosting/ (may not work)