Pecan Crisp Cookies


  • 1 1/2 cups flour
  • 1 cup sugar
  • 1/2 tsp. salt
  • 1/2 cup shortening
  • 1 egg yolk
  • 3 Tbsp. milk
  • 1/2 tsp vanilla
  • pecans, finely chopped


Sift dry ingredients together into bowl. Mix in shortening until mixtures looks like meal. Mix together the milk, egg yolk, and the vanilla and blend into the flour mixture. Roll into two balls and let stand for a few minutes so it is easier to roll.

Roll out dough 1/16 to 1/8 inch thick on a floured board. Brush each half of dough with the unbeaten egg white and sprinkle with finely chopped pecans. Pat the nuts into the dough with hand. Cut into 1 1/2 inch square with a sharp knife. Place on ungreased sheet. Bake nine to ten minutes in 350 degree F oven.

Source: Grandmother

By Sandy from Graettinger, IA


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March 17, 2010 Flag
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  • 1/2 cup shortening
  • 1/2 cup butter
  • 2 1/2 cups light brown sugar, packed
  • 2 eggs, well beaten
  • 2 1/2 cup all purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking soda
  • 1 cup chopped pecans


Thoroughly cream shortening, sugars and butter. Add well beaten eggs and mix. Add dry ingredients and pecans. Drop from teaspoon about 2 inches apart on greased cookie sheet. Bake at 350 degrees for 12 minutes or until light brown.

By Terri H.

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