"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pecan Cookies Recipe

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This recipe for Pecan Cookies, by , is from Brenda Schnulle Cookies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Brenda Schnulle


1 cups powdered sugar
1 cup butter flavor Crisco shortening
2 eggs
cup light corn syrup or regular pancake syrup
1 tbsp. vanilla
2 cups flour
1 cups finely chopped pecans
tsp baking powder
tsp baking soda
tsp salt
powdered sugar

Heat oven to 350. Place powdered sugar and shortening in a bowl and beat at medium speed until well blended. Add the eggs, syrup and vanilla. Beat until fluffy.

Combine flour, pecans, baking powder, soda and salt. Add to the shortening mixture and beat until well blended.

Shape into 1 inch balls and place 2 inched apart onto an ungreased baking sheet.

Bake for 15 - 18 minutes or until the bottoms are light golden brown. Cool 2 monutes and roll in powdered sugar while warm.




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