Recipe - Ice Cream Wafers

One fourth cup Butter, softened
One fourth cup Shortening
One half cup Sugar
Three fourths cup Allpurpose flour
One half teaspoon Salt
1 teaspoon Lemon extract
One half teaspoon Vanilla extract
Pecan halves

Cream butter and shortening. Gradually add sugar, beating well. Combine
flour and salt, stir into creamed mixture. Add flavorings; stir well.

Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased
baking sheets. Gently press a pecan half into the center of each cookie.
Bake at 350 for 8 minutes or until lightly browned. Cool 1 minute.
Carefully remove to wire racks to cool completely. Store in airtight
container up to 1 week. Freezes well for months. Yields about 2 One half dozen
cookies.

Posted to TNT Prodigy's Recipe Exchange Newsletter by
NAFY67C@prodigy.com (DEBORAH EPSTEIN) on 3 Ma, r 1997.