To make a recipe identical in taste to Keebler Pecan Sandies, first preheat the oven to 350 F. Mix 1 3/4 cup flour, 1/2 teaspoon cream of tartar and 1/2 teaspoon baking soda together, and put aside. Cream 1/2 cup of vegetable shortening with 1/2 cup white sugar and 1/2 cup powdered sugar until the mixture is fluffy. Then, add 1 teaspoon vanilla, 1/4 teaspoon salt and one beaten egg to the mixture, beating it until smooth.
Add the flour mixture to this sugar mixture in thirds, taking care to beat the mixture until it is mixed completely after each addition. Stir 1/2 cup of finely chopped pecans into the mixture. Be sure to use a strong spoon, as the dough is thick. Then chill the dough for 30 to 45 minutes. Roll dough into balls measuring 1 to 1 1/4 inches, and place them on an ungreased cookie sheet. Flatten the balls to 1/4-inch thickness. Bake the cookies for 12 to 15 minutes until they are a slight golden color. Remove the cookies from the oven, and transfer to a cooling rack. Allow the cookies to cool completely, and store in an airtight container. This recipe yields 48 cookies.