| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cookies | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Butter, softened |
| 1/2 | c | Shortening |
| 2 | c | Brown sugar, firmly packed |
| 2 | Eggs | |
| 2 1/2 | c | All purpose flour |
| 1/2 | ts | Salt |
| 1 | c | Pecans, chopped |
INSTRUCTIONS
Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, beating well. Combine flour, soda and salt; add to creamed mixture, beating well. Stir in pecans. Drop dough by level tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Cool slightly on cookie sheets; remove to wire racks. Makes 5 dozen. Randy Rigg
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