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- PECAN DROP COOKIES
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- 375
- 42
- I%1 1/4, cups, flour, sifted
- I%1/4, tsp, baking soda
- I%1/4, tsp, salt
- I%1/3, cup, shortening
- I%1 1/4, cups, brown sugar, firmly packed
- I%1, med, egg
- I%1, cup, pecans, coarsley broken
- I%
- I%
- R% Resift flour, soda, and salt three (3) times.
- R%
- R% Cream together the shortening and sugar. Add egg and mix
- R%thoroughly.
- R%
- R% Stir in flour mixture in 2 or 3 portions making sure to mix each
- R%portion until smooth. Mix in nuts.
- R%
- R% Drop by tablespoonsful, 2" apart, onto lightly greased cookie
- R%sheet.
- R%
- R% Bake at 375 degrees for 10 - 12 minutes. Cool about 5 minutes on
- R%cookie sheet and then remove and store on sheets of waxed paper.
- R%
- R% Makes 3 1/3 dozen 2 1/2" cookies.
- R%
- R%
- Q%
- Q%
- U%
- U%
- T% 3947.5 44.5 243.3 428.9 450.7 140.2
- S% 93.9 1.0 5.7 10.2 10.7 3.3
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