| 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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