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Strawberry Pecan Cookies


Serving Size : 78

1 cup shortening
1 1/2 cups sugar
2 eggs
3/4 cup strawberry puree
3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup chopped pecans

In a mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in puree just until blended. Combine flour, salt and baking soda; gradually add to creamed mixture. Stir in pecans and add some red food coloring if desired. Drop by tablespoonfuls 2" apart onto greased cookie sheets. Bake at 350 degrees for 12-15 min. or until edges are lightly browned. Remove to wire racks to cool.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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