A wonderful, old-timey cookie wonderful with icy cold milk or a cup of hot tea. From the Pennsylvania Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients

shortening↗2 cups
salt↗1⁄4 teaspoon
sugar↗2 1⁄2 cups
flour, sifted↗4 cups
eggs, well beaten↗2
egg white, lightly beaten1
cinnamon sugar↗
pecan halves↗

Step-by-step instructions

1
Cream shortening, salt and sugar together.
2
Add flour gradually, working it in well.
3
Add beaten eggs and mix thoroughly.
4
Cover and chill overnight.
5
Roll out thinly on a lightly floured board.
6
Cut into rounds; brush with egg white, sprinkle with cinnamon sugar; press a pecan half into center of each cookie.
7
Bake at 350F for ten minutes.

Source: food.com

Original recipe ↗

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