1/2 C. Vegetable Shortening
1/2 C. Sugar
1/2 C. Powder Sugar
1 Egg (beaten)
1/4 tsp. Salt
1/2 tsp. Cream of Tarter
1/2 tsp. Baking Soda
1 tsp. Vanilla
1 3/4 C. Flour
1/2 C. Finely Chopped Pecans
Preparation:
Preheat oven to 350 degrees. Measure flour, cream of tartar, and baking soda together and set aside. Beat vegetable shortening and sugars together until fluffy. Add vanilla, salt, and egg to sugars and butter mixture beat until smooth. Add flour, baking soda, and cream of tarter to sugar and shortening mixture about a third at time. Beat until completely mixed through. Dough will seem a little thick. Stir pecans into cookie doe with a spoon and blend well.
Chill dough for 30 - 45 minutes.
Roll cookie dough into a 1 - 1 1/4 inch balls and place on a ungreased cookie sheet. Flatten balls to 1/4 inch thick. Bake in a preheated oven for 12 - 15 minutes until they are slightly golden.
onto a sheet pan and refrigerate until dough is firm (at least an hour; the colder the better).
When ready to roll, preheat oven to 350°F. and flour work surface well. Take a piece of dough and form it into a ball, removing any cracks or seams. Roll out evenly. Use flour liberally, but brush off excess before baking. Cut into desired shapes.
Bake 10-12 minutes at 350°F. until edges are light brown. Center will be soft to the touch, but dough will spring back without leaving an imprint. Makes about 30 cookies.
"For I know the plans I have for you," declares the Lord,"plans to prosper you and not to harm you, plans to give you hope and a future." Jeremiah 29:11
