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
INGREDIENTS
1
Sift the flour, salt and baking soda. Set aside.
2
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.
3
Turn the dough out onto a lightly floured cutting board. Form the dough into a disk, then divide the dough into four parts.
4
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.
5
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.
6
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.
Yield
1 cookie
calories
42 kcal per serving
caRBS
5 g per serving
FAT
2 per serving
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