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Pecan Crisps

Global.Potpourri's picture
  Flour 1 1⁄2 Cup (24 tbs) (Gold Medal)
  Sugar 1 Cup (16 tbs)
  Salt 3⁄4 Teaspoon
  Shortening 1⁄2 Cup (8 tbs) (Part Butter / Margarine)
  Egg 1 , separated
  Milk 3 Tablespoon
  Vanilla 1 Teaspoon
  Pecans 1 Cup (16 tbs), finely chopped

Measure flour by dipping method or by sifting.
Blend flour, sugar, and salt in bowl.
Mix in shortening, egg yolk, milk, and vanilla thoroughly with fork.
Chill dough.
Heat oven to 375 °
Form dough in 1" balls.
Place on ungreased baking sheet.
Press 1/16" thick with bottom of greased glass dipped in sugar.
Dough must be pressed very thin so cooky is wafer-like; otherwise it will be too chewy.
Brush with slightly beaten egg white.
Sprinkle with pecans.
Bake 8 to 10 min.
Do not overbake

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