Pecan Valley Pecans

1. Preheat oven to 350ºF.
2. Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, beating well.
3. Combine flour, soda and salt; add to creamed mixture, beating well. Stir in pecans.
4. Drop dough by level tablespoonfuls 2 inches apart onto lightly greased cookie sheets.
5. Bake in a preheated oven for 12 to 15 minutes. Cool slightly on cookie sheets; remove to wire racks.

Makes 5 dozen

1. Preheat oven to 300ºF.
2. Chop the nut medium fine. Mix the nuts, flour and cornstarch in a small bowl.
3. Beat the egg whites until stiff, adding sugar gradually. Fold in the flour/nut mixture.
4. Drop by spoonfuls onto parchment paper.
5. Bake in a preheated oven for about 18 to 20 minutes.

1. Preheat oven to 300ºF.
2. In a medium bowl, combine flour, soda and salt with a wire whisk and set aside.
3. In a large bowl, with an electric mixer, blend brown sugar and white sugar. Add butter and mix to form grainy paste, scrape down sides of the bowl.
4. Add eggs and vanilla extract and mix until light and fluffy. Add flour mixture and chocolate chips and blend at low speed until just mixed. Do not over mix. Stir in pecans. Scoop with rounded tablespoon onto ungreased cookie sheet, 2 inches apart.
5. Bake in preheated oven for 22 to 24 minutes or until golden brown. Transfer cookies immediately to a cool surface.

1. Preheat oven to 350ºF.
2. Melt chocolate and butter over hot water, cool. Beat eggs until foamy; add sugar, 2 tablespoons at a time. Beat until thickened
3. Blend in chocolate. Add flour, baking powder, slat and cinnamon. Blend. Stir in vanilla and nuts. Drop by teaspoonfuls onto greased baking sheet.
4. Bake in a preheated oven for about 8 to 10 minutes until cookies feel “set” when lightly touched. Cool slightly on sheet.

1. Preheat oven to 350ºF.
2. Combine butter and dark brown sugar, creaming until light and fluffy. Add 1 cup flour; mix well. Press evenly into a greased 13-inch-by-9-inch-by-2-inch baking pan.
3. Bake in preheated oven for 20 minutes.
4. Beat eggs until frothy; gradually add light brown sugar, beating until smooth and thickened. Combine pecans, coconut and 2 tablespoons flour; stir. Combine egg mixture, nut mixture, vanilla and salt; mix well and spread evenly over crust.
5. Continue baking for 20 minutes or until golden brown; let cool. Sprinkle lightly with powdered sugar (optional) and cut into squares.