Recipe: Pecan Cinnamon Cookies

PECAN CINNAMON COOKIES

1/2 cup vegetable shortening
1/4 cup butter of margarine, softened
1 cup firmly packed brown sugar
1/4 cup light corn syrup
1 egg
1 tablespoon vanilla extract
2 cups all purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chopped pecans, toasted

Preheat oven to 350 degrees F. Grease baking sheets.

In a medium bowl cream shortening, butter, and brown sugar until fluffy. Add corn syrup, egg and vanilla. Beat until smooth; set aside.

In a small bowl combine flour, cinnamon, baking soda, and salt. Add dry ingredients to creamed mixture; stir until soft dough forms. Stir in pecans. Drop tablespoon amounts of dough 2 inches apart onto a greased baking sheet.

Bake for 8 to 10 minutes or until bottoms are lightly browned. Allow cookies to cool on pan 5 minutes; transfer to a wire rack to cool completely. Store in an airtight container.

Makes about 4 dozen cookies
Source: The Spirit of Christmas