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From The Pillbury Family Cookbook

Patty Johnson

Serves/Makes:8 dozen cookies

  • 2-1/4 Cups (525 ml) Sifted All Purpose Flour
  • 1 tsp (5 ml). Baking Powder
  • 1/2 tsp (2 ml). Salt
  • 2/3 Cup (150 ml) Butter or Margarine
  • 1/2 Cup (125 ml) Sugar
  • 1/2 Cup (125 ml) Firmly Packed Brown Sugar
  • 1 Egg
  • 1 tsp (5 ml). Vanilla Extract
  • 3/4 Cup (175 ml) Finely Chopped Pecans
  • Sift Flour with baking powder and salt.
  • Cream butter in mixing bowl.
  • Gradually add sugars.
  • Cream until light and fluffy.
  • Add egg and vanilla extract.
  • Beat well.
  • Blend in sifted dry ingredients gradually.
  • Mix thoroughly.
  • Stir in pecans.
  • Divide dough in half.
  • Place on waxed paper and shape into rolls 1 1/2 inches in diameter.
  • Wrap in waxed paper.
  • Chill for several hours or overnight.
  • Cut into 1/8 inch slices.
  • Place on cookie sheets.
  • Bake at 425 degrees (225 C.) for 5 to 7 minutes, until golden brown.
  • Tip: 1/3 cup (80 ml) shortening may be substituted for 1/3 cup (80 ml) butter
  • Variations:
  • Add 1 Tbs (15 ml). grated orange or lemon rind with nuts.
  • or
  • Sift 1 tsp (5 ml) cinnamon, 1/2 tsp (2 ml) nutmeg and 1/2 ground cloves with dry ingredients.
  • or
  • Omit nuts and blend in 1 cup (225 ml) packaged grated coconut with sifted dry ingredients.

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