Pecan Crispies
Yield
60 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| ½ | cup |
vegetable shortening
|
*
|
| 2 | cups |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 118 | ml |
vegetable shortening
|
*
|
| 473 | ml |
brown sugar
firmly packed |
*
|
| 2 | large |
eggs
|
|
| 591 | ml |
all-purpose flour
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
pecans
chopped |
|
Directions
Cream butter and shortening; gradually add sugar, beating until light and fluffy.
Add eggs, beating well.
Combine flour, soda and salt; add to creamed mixture, beating well.
Stir in pecans.
Drop dough by level tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
Bake at 350℉ (180℃) F for 12 to 15 minutes.
Cool slightly on cookie sheets; remove to wire racks.
