Fresh strawberry and pecan drop cookies.

Strawberry and Pecan Cookies

1 1/2 cups granulated sugar

1 cup vegetable shortening

1/2 tablespoon baking soda

2 large eggs, beaten

3/4 cup fresh strawberry puree (from 1 pint whole berries)

3 cups sifted all-purpose flour

1 teaspoon salt

3/4 cup chopped pecans

1. Preheat oven to 350°F (175°C). Lightly grease or line baking sheets with parchment paper.
2. In a large bowl, cream together sugar and shortening. Beat in baking soda, eggs and strawberry puree until just blended. Stir in flour salt and pecans, mix well.
3. Drop dough by rounded tablespoonfuls onto prepared baking sheets.
4. Bake for 15 minutes, or until lightly browned.

Makes 4 dozen.