Pecan Crisps

As close to shortbread as you can get without the butter! Of course if I have butter on hand I do indulge myself once in a while and use butter instead of shortening.

  • 2 cups Brown Sugar
  • 1 cup Shortening
  • 1 teaspoon Vanilla Extract
  • 4 Tablespoons Whole Egg Powder
  • 6 Tablespoons Water
  • 3 cups Flour
  • ½ teaspoon Baking Soda
  • 1 cup Pecan Halves
Heat oven to 350℉. In a small bowl mix egg powder and water until smooth. In large bowl, beat brown sugar, butter, vanilla and eggs until well blended. Stir in flour and baking soda.

Shape dough into 1 1/4-inch balls. Place 2 inches apart on ungreased cookie sheet. Press one pecan half into center of each cookie.

Bake 10-14 minutes or until edges are light golden brown. Remove from cookie sheet to wire rack.

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