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Makes about 4 Dozen Cookies 1-1/4 cups confectioners sugar 1 cup Butter Flavor CRISCO all-vegetable shortening or 1 Butter Flavor CRISCO Stick 2 eggs 1/4 cup light corn syrup or regular pancake syrup 1 tablespoon vanilla 2 cups all-purpose flour 1-1/2 cups finely chopped pecans 3/4 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Confectioners' sugar Heat oven to 350ºF. Place sheets of foil on countertop for cooling cookies. Place confectioners' sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla; beat until well blended and fluffy. Combine flour, pecans, baking powder, baking soda and salt. Add to shortening mixture; beat at low speed until well blended. Shape dough into 1-inch balls. Place 2 inches apart on ungreased baking sheet. Bake at 350ºF for 15 to 18 minutes or until bottoms of cookies are light golden brown. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Roll in confectioners' sugar while warm. Remove cookies to foil to cool completely. Reroll in confectioners' sugar prior to serving. |
