Ingrients & Directions
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
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
Yields
1 Servings