Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups vegetable shortening
3/4 cup granulated sugar
1 1/2 teaspoons salt
2 eggs
4 cups all-purpose flour
1/4 teaspoon baking soda
2 tablespoons water
1 cup pecans -- shelled
1. Preheat the oven to 325F degrees. 2. In a large bowl, cream together
the shortening, sugar, and salt with an electric mixer on medium speed. 3.
Add the eggs and beat well. 4. While mixing, slowly add the flour, baking
soda, and water. 5. Chop the pecans into very small bits using a food
processor or blender on low speed. Be careful not to over chop; you
don't want to make pecan dust. The pieces should be about the size of
rice grains. 6. Add the pecans to the dough and knead with your hands
until the pecans are well blended into the mixture. 7. Roll the dough
into 1-inch balls and press flat with your hands onto greased baking
sheets. The cookies should be about 2 inches in diameter and 1/2-inch
thick. 8. Bake for 25 to 30 minutes or until the edges of the cookies are
golden brown.
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NOTES : KEEBLER TOFFEE SANDIES: Follow the Pecan Sandies recipe, above,
replacing the chopped pecans with one 6-ounce package of Heath
Bits 'o Brickle.
