Cream shortening in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg and vanilla; beat well. Stir in pecans.
Combine flour, baking powder, and salt in a medium mixing bowl; gradually add to creamed mixture, stirring well.
Divide dough in half; shape each half into a roll, 2 inches in diameter. Wrap each in waxed paper; chill until firm.
Cut into 1/4-inch slices. Place 1 inch apart on ungreased cookie sheets. Bake at 425° for 5 minutes. Remove from cookie sheets, and cool on wire racks.
Oxmoor House Homestyle Recipes
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