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© Meredith Corporation. All rights reserved. Used with permission.
(about 60 cookies)
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 chopped nuts.
Divide the dough in half. Shape each half into an 8-inch roll. Wrap the rolls in plastic wrap or wax paper. Chill for 4 to 12 hours.
Preheat oven to 375°F. Cut the rolls into 1/4-inch slices. Place the slices 2 inches apart on ungreased baking 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 confectioners’ sugar.