Ice cream wafers

Yield: 1 Servings

Measure Ingredient
¼ cup Butter, softened
¼ cup Shortening
½ cup Sugar
¾ cup All-purpose flour
½ teaspoon Salt
1 teaspoon Lemon extract
½ teaspoon Vanilla extract
Pecan halves

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.

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