5 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1 cup (2 sticks) unsalted butter, softened 1 cup shortening softened 2 large eggs 2 cups granulated sugar 2 teaspoons vanilla 2 teaspoons distilled white vinegar 2 cups chopped pecans
Sift the flour, salt and baking soda. Set aside.
Mix the butter, shortening, eggs, and sugar until fluffy. With the mixer on low speed, add the flour to the butter mixture a little at a time. Mix well in between each addition.
Turn the dough out onto a lightly floured cutting board. Form the dough into a disk, then divide the dough into four parts.
Shape each part into a seven-inch log. If baking immediately, allow the dough to chill in the refrigerator for 1 hour before baking. Otherwise, wrap each cookie log in a layer of plastic wrap, then aluminum foil, and place them in the freezer.
Preheat the oven to 300 degrees F. Allow the cookie dough to sit at room temperature for 15 minutes before slicing. Slice cookies about 1/4-inch thick. Place the cookies on a greased cookie sheet. Top with a pecan half.
Bake for 8-10 minutes or until the edges start to brown. Allow the cookies to sit for five minutes before transferring to a cooling rack.
42 kcal per serving
5 g per serving
2 per serving
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