Yield: 48 servings
Measure | Ingredient |
---|---|
½ cup | Butter or margarine; softened |
½ cup | Shortening |
1½ cup | Sugar |
½ cup | Honey |
2 \N | Eggs |
2 tablespoons | Lemon juice |
4 cups | All-purpose flour |
2½ teaspoon | Baking soda |
1 teaspoon | Each: ground cloves and cinnamon |
½ teaspoon | Ground ginger |
½ teaspoon | Salt |
1 cup | Pecans; chopped |
\N \N | Additional sugar |
1 \N | In a mixing bowl; cream butter, |
\N \N | ; shortening |
\N \N | And sugar until |
\N \N | Fluffy add honey; eggs and lemon |
\N \N | ; juice; |
\N \N | Beat well. combine |
\N \N | Dry ingredients; gradually add to creamed |
\N \N | Mixture fold in |
\N \N | Pecans shape into 1\" balls; roll in |
\N \N | Sugar place on |
\N \N | Ungreased baking sheets. bake at 350 |
\N \N | Degrees for 12-13 |
\N \N | Minutes or until golden brown. cool 2 |
\N \N | Minutes; remove to |
\N \N | Wire racks. |
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.