1 cup granulated sugar
1 cup honey
⅔ cups shortening
3 eggs
3¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup sour cream
1 cup Pecan Valley Pecan Pieces
¾ cups flaked coconut
1 teaspoon vanilla
1 cup honey
⅔ cups shortening
3 eggs
3¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon sea salt
1 cup sour cream
1 cup Pecan Valley Pecan Pieces
¾ cups flaked coconut
1 teaspoon vanilla
1. Preheat oven to 375ºF.
2. In a large mixing bowl cream sugar, honey, shortening and eggs.
3. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend.
4. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in pecans, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a pecan half or coconut.
5. Bake in a preheated oven for 10 to 12 minutes.
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