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Ingredients
- 1/2 c. vegetable shortening
- 1/2 c. sugar
- 1/2 c. pwdr sugar
- 1 x egg beaten
- 1/4 tsp salt
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1 tsp vanilla
- 1 3/4 c. flour
- 1/2 c. finely-minced pecans
Directions
- Preheat oven to 350 degrees. Measure flour, cream of tartar, and baking soda together and set aside.
- Beat vegetable shortening and sugars together till fluffy. Add in vanilla, salt, and egg to sugars and butter mix beat till smooth. Add in flour, baking soda, and cream of tartar to sugar and shortening mix about a third at time. Beat till completely mixed through. Dough will seem a little thick. Stir pecans into cookie dough with a spoon and blend well. Refrigeratedough for 30 to 45 min.
- Roll cookie dough into 1- to 1 1/4-inch balls and place on a ungreased cookie sheet. Flatten balls till they are about 1/4-inch thick. Bake the cookies in preheated oven for 12 to 15 min till lightly golden brown.
- This recipe yields 48 cookies.
- Yield: 48 cookies
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