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Recipe Servings: 2-1/2 dozen cookies Description: Allergens: Animal, Beet, Brewers yeast, Chocolate, Corn, Cow milk, Dairy, Egg, Fermented, Fructose, Fruit/vegetable, Grain, Miscellaneous, Nut, Pecan, Sugar, Sugar cane, Sulfites, Tree nut, Vanilla, Yeast Ingredient List:

Qty	Name
1 cup	pecans , coarsely chopped
2 tbsp	butter
1-1/2 cups	flour
3/4 tsp	salt
1-1/2 tsp	baking powder
9 tbsp	butter flavored shortening
1 cup minus 1 tbsp	brown sugar , firmly packed
1	egg , large
1 tbsp	vanilla extract
1 cup	chocolate chips

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Instructions: Line cookie sheets with parchment paper. Preheat oven to 350 degrees.

On a large baking sheet, roast the pecans 10-12 minutes. While the nuts are still hot, stir in butter.

Turn the oven to 375 degrees.

Sift together the flour, salt and baking powder in a medium mixing bowl.

Using an electric mixer, cream the shortening and brown sugar in a large bowl until light and fluffy. Add the egg and beat thoroughly. Beat in the vanilla. On low speed, gradually add the flour mixture until thoroughly combined. Scrape down the sides once with a rubber spatula. Add pecans and chocolate chips. Beat 5 seconds on low. Use the rubber spatula to finish mixing well.

Drop slightly heaped tablespoons of batter about 2 inches apart onto the greased cookie sheets. Bake the cookies about 12 minutes or until the edges just begin to brown. Remove from oven and let cool on the sheet on a cooling rack 3 minutes, then remove cookies and place on rack to cool completely.
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Miscellaneous: Created: August 17th, 2007
Last Updated: August 19th, 2007
Source of Recipe: CookWise
Filed Under: Desserts




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