This was an interesting recipe. I like the fact it is crunchy and the nuts. Though the first batch I cooked for the full 20 minutes were a little too well done. They tend to take more of 10-15 minutes rather than the full 20. I made about 34 and I did not cut them into cute wedges because I was making it for my husbands PTSD group. He seemed to think that they would be fine as little circles 🙂 so I left them that way. I hope that the group and the lady who runs the group Rose Marie likes them. She is blind and from what people tell me an extraordinary and amazing person!
It is from my better homes and gardens “The Ultimate Cookie Book” Page 218
Prep 45 min.
Bake: 20 min per batch (more like 15)
Stand: 2 min. per batch
Oven: 350 F
Makes 48 wedges
1/2 cup butter, softened
1/2 cup shortening
2 1/2 cups packed brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 1/2 cups all purpose flour
1 cup chopped pecans
1/2 cup semisweet chocolate pieces (optional)
1. Preheat oven to 350 F. Lightly grease a large cookie sheet; set aside. In a large mixing bowl beat butter and shortening wiht an electric mixer on a medium to high speed for 30 seconds. Add brown sugar, baking soda and salt. Beat until combined, scraping sides of bowl ocassionally. Beat in eggs util combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour, the pecans, and if desired, chocolate pieces.
2. Divide dough into 8 equal portions; shap into balls. Place balls 7 inches apart on the prepared cookie sheet. Flatten balls until 1/2 thick.
3. Bake 20 minutes or until tops are golden brown. Let stand for 2 minutes on cookie sheet. Using a knife or pizza cutter, cut each cookie round into six wedges. Transfer wedges to wire racks and let cool.