Pecan Valley Pecans

1. Preheat oven to 350ºF.
2. In small mixer bowl, beat flour, ½ cup butter and brown sugar until crumbly. Press into greased 13-inch-by-9-inch baking pan. Bake 12 to 15 minutes until lightly browned.
3. In medium bowl with wire whisk, beat eggs, corn syrup, granulated sugar, melted butter and vanilla extract. Stir in pecans and nestle toll house semi-sweet chocolate morsels. Pour evenly over baked crust.
4. Bake in a preheated oven for 5 to 30 minutes until set. Cool; cut into 2-inch-by-1½-inches bars.

Makes about 3 dozen bars

1. Preheat oven to 375ºF.
2. Beat shortening and sugar together until creamy. Blend in eggs and vanilla.
3. Sift together flour, soda and salt. Add to creamed mixture; blend well. Stir in oats. Chill dough several hours or overnight.
4. Shape to form 1-inch balls. Place on ungreased cookie sheets, about 2 inches apart.
5. Bake in a preheated oven for 10 to 12 minutes. Immediately place a small square of milk chocolate bar on each.
6. Remove cookies from cookie sheets; press pecan half into chocolate.

1. In large bowl cream butter and sugar. Mix in vanilla and stir in flour. Add pecans and dates; mix thoroughly. Shape dough into walnut-sized balls.
2. Transfer to waxed paper-lined tray. Freeze 15 minutes or refrigerate overnight.
3. Preheat oven to 350 degrees.
4. Grease baking sheets. Arrange cookies on sheets, spacing 1-inch apart.
5. Bake in a preheated oven for about 15 to 20 minutes.
6. Roll in powdered sugar. Let cool slightly then roll in powdered sugar again. Store cookies in airtight container.

1. Preheat oven to 325ºF.
2. In a large mixing bowl cream butter and shortening together until smooth. Beat in the confectioners’ powdered sugar gradually. Stir in the flour thoroughly and add vanilla and pecans. Mix well.
3. Drop by teaspoonsful onto an ungreased baking sheet.
4. Bake in preheated oven for 15 to 20 minutes or until they are a delicate, light brown.

Makes 4 dozen

1. Preheat oven to 350ºF.
2. In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times. With the mixer on low speed, gradually add the flour, beating just until blended. Stir in the pecans.
3. Shape level measuring tablespoonfuls of dough into 1¼-inch balls. Place 1-inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball.
4. Bake in a preheated oven for 12 to 15 minutes in preheated oven or until the cookies look dry and the bottoms are lightly browned. Cool on the cookie sheets on wire racks for 1 to 2 minutes, and then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar.