1/2 cup butter or margarine
1/2 cup shortening
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons milk
1 teaspoon vanilla
3 cups all-purpose flour
1 cup finely chopped pecans
Brown Sugar Frosting
Beat together butter/ margarine and shortening in a large bowl with electric mixer
medium to high speed for 30 seconds. Add brown sugar, baking powder,
baking soda, and salt. Beat until well mixed. Add egg, milk, and vanilla; beat till well mixed.
Beat in as much of the flour as you can using the mixer. Stir in any remaining flour and
1/2 cup of pecans with a wooden spoon. Shape dough into two 10-inch rolls.
Wrap in waxed paper or plastic wrap; chill 4 to 48 hours.
Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet.
Bake in a 375° oven for 8 to 10 minutes or till edges are firm. Cool on a wire rack. Sprinkle
with remaining pecans. Drizzle with warm Brown Sugar Frosting. Makes about 72.
Brown Sugar Frosting:
Mix 1 cup packed brown sugar, 1/4 cup butter or margarine, and
4 cup light cream in a small saucepan. Heat and stir over medium heat till mixture comes to a full boil.
Boil 1. minute, stirring constantly. Remove from heat. Add 1 1/3 cups sifted powdered sugar.
Beat with a wire whisk or fork till smooth. (Frosting will thicken as it cools. If necessary,
add a few drops of water to make of drizzling consistency.) Makes about 1 1/4 cups.
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