Yield: 1 Servings
|¼ cup||Butter, softened|
|¾ cup||All-purpose flour|
|1 teaspoon||Lemon extract|
|½ teaspoon||Vanilla extract|
Cream butter and shortening. Gradually add sugar, beating well. Combine flour and salt, stir into creamed mixture. Add flavorings; stir well.
Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie.
Bake at 350 for 8 minutes or until lightly browned. Cool 1 minute.
Carefully remove to wire racks to cool completely. Store in airtight container up to 1 week. Freezes well for months. Yields about 2½ dozen cookies.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by NAFY67C@... (DEBORAH EPSTEIN) on 3 Ma, r 1997.