| 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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