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Ice Cream Wafers

Yield about 2 1/2 dozen


  • 1/2 cup shortening
  • 1/2 cup sugar
  • 1 egg, beaten
  • 3/4 cup flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup pecan halves

How to Make It

  1. Cream shortening; gradually add sugar, beating until light and fluffy. Add egg; beat well.

  2. Combine flour and salt; add to creamed mixture, beating well. Stir in vanilla.

  3. Drop batter by teaspoonfuls onto greased baking sheets. Press a pecan half in center of each cookie. Bake at 325° for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to wire racks, and let cool completely.

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