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If you can't find hickory nuts for this delicious cookie recipe, pecans are a wonderful substitute. Whichever nut you choose, don't skip topping this dessert recipe with a dusting of powdered sugar.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the 1 cup nuts.

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  • Divide dough in half. Shape each half into an 8-inch roll. Wrap rolls in plastic wrap or waxed paper. Chill for 4 to 12 hours.

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  • Preheat oven to 375°F. Cut rolls into 1/4-inch slices. Place slices 2 inches apart on ungreased cookie sheets. If desired, top each cookie with a pecan half. Bake for 6 to 8 minutes or until edges are lightly browned. Transfer to wire racks; cool. If desired, sprinkle with powdered sugar.

To Store:

Do not sprinkle cookies with powdered sugar. Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition Facts

71 calories; 4 g total fat; 1 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 6 mg cholesterol; 18 mg sodium. 19 mg potassium; 8 g carbohydrates; 0 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 0 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 0 mg calcium; 0 mg iron;

Reviews

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