Ice Cream Wafers
Yield
2 1/2 dozenPrep
20 minCook
8 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
softened |
|
| ¼ | cup |
vegetable shortening
|
*
|
| ½ | cup |
sugar
|
|
| ¾ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
lemon extract
|
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
softened |
|
| 59 | ml |
vegetable shortening
|
*
|
| 118 | ml |
sugar
|
|
| 177 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 5 | ml |
lemon extract
|
*
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
Directions
Cream butter and shortening.
Gradually add sugar, beating well.
Combine flour and salt, stir into creamed mixture.
Add flavorings; stir well.
Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets.
Gently press a pecan half into the center of each cookie.
Bake at 350℉ (180℃) for 8 minutes or until lightly browned.
Cool 1 minute. Carefully remove to wire racks to cool completely.
Store in airtight container up to 1 week.
Freezes well for months. Yields about 2½ dozen cookies.
