| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Eggs |
|
Cookies, Desserts |
48 |
Servings |
INGREDIENTS
| 1/4 |
lb |
Butter |
| 1/4 |
c |
Vegetable shortening |
| 2 |
tb |
Peanut butter |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Brown sugar,firmly packed |
| 1 |
|
Egg |
| 1 |
ts |
Vanilla |
| 1 3/4 |
c |
Flour,all-purpose,sifted |
| 1/2 |
ts |
Baking soda |
| 1/2 |
c |
Pecans,chopped |
| 1 |
pk |
Chocolate pieces,semisweet |
INSTRUCTIONS
1. Preheat oven to 375'F.
2. Mix butter, shortening, and peanut butter until
soft and fluffy. Stir in sugars, egg, and vanilla;
stir in dry ingredients; fold in pecans and chocolate
pieces.
3. Drop by teaspoons on ungreased cookie sheets about
2" apart. Bake in a preheated oven for 8-10 minutes,
or until edges of cookies are lightly browned. Cool
cookies for 5 minutes on cookie sheet before removing
them and cooling them on a rack.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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