Keebler Pecan Sandies #664 8/03

Categories:
cookies

1 1/2 cups crisco
1 cup Sugar
1 1/2 teaspoon Salt
2 large eggs
4 cups flour
1/4 teaspoon baking soda
2 tablespoon water
1 cup chopped pecans

Preheat oven to 325°F. In an electric mixer at medium speed, cream together the shortening, sugar and the salt. Add the eggs and beat well. While mixing, slowly add the flour, baking soda, and water. Chop the pecans to about the size of rice grains. Add pecans to the dough and knead with your hands until they are well blended into the mixture. Roll the dough into 1 inch balls and press flat with your hands onto ungreased baking pans. The cookies should be about 2 inches in diameter and 1/4 inch thick. Bake for about 25 minutes or until the edge of the cookies are golden brown. To make Toffee Sandies, replace the pecans with 8 oz. of Heath's Bits 'O Brickle.

Contributor: Top Secret Recipies

Yield: 43 cookies