| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/4 | c | Butter, softened |
| 1/4 | c | Shortening |
| 1/2 | c | Sugar |
| 3/4 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1 | ts | Lemon extract |
| 1/2 | ts | Vanilla extract |
| Pecan halves |
INSTRUCTIONS
Cream butter and shortening. Gradually add sugar, beating well. Combine flour and salt, stir into creamed mixture. Add flavorings; stir well. Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie. Bake at 350 for 8 minutes or until lightly browned. Cool 1 minute. Carefully remove to wire racks to cool completely. Store in airtight container up to 1 week. Freezes well for months. Yields about 2 1/2 dozen cookies. Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 3 Ma, r 1997.
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