Categories: cookie
Ingredients
- 4 cups flour
- 2 cups sugar
- 2 cups shortening (Crisco)
- 1 tsp baking powder
- 1 tsp salt
- 1 egg
- 1 cup pecans chopped (small but not fine)
- sugar & cinnamon mixture for dusting baked cookies
Directions
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Combine flour, sugar, baking powder and salt and set aside. Mix well (or beat) egg and shortening. Add dry ingredients plus pecans to the egg and shortening. Mix until well blended into dough. Put a small amount of dough in the palm of hand and mix until it forms a ball put on cookie sheet and flatten with a fork dipped in cinnamon sugar mixture for design, or the bottom of a glass.
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Place on parchment paper-lined cookie sheet and bake at 350 degrees until light brown, 18-20 minutes. Remove from oven and while hot dust cookies with sugar and cinnamon mixture until well coated. Cool.
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Notes from Bea:
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I mix it in the mixer until you can tell that the dough is sticking together and is not too crumbly.
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Since I make balls and use a fork dipped in sugar to flatten, the cookies take longer to cook—18 to 20 minutes until the bottoms are lightly brown. I use parchment paper because the cookies will break apart when they are hot. I slide the paper off the cookie sheet and put them on a rack. Roll in cinnamon sugar while they are hot. They keep well.
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For the cinnamon sugar for the cookies, I use one cup of sugar in a bowl and add as much cinnamon as possible for a cinnamon taste. Then, I put the cookie in the bowl and turn it over. This way the cookie is covered with the mixture. I know they will be delicious.