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Chopped pecans and plenty of brown sugar give these sweet cookies a southern flavor.

1/2 cup butter, softened
1/2 cup vegetable shortening
1 1/2 cups all-purpose flour
1 cup firmly packed brown sugar
1 large egg
2 tablespoons milk
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/2 cups all-purpose flour
1/2 cup finely chopped pecans
1 cup firmly packed brown sugar
1/4 cup butter, softened
1/4 cup whipping cream
1 1/3 cups powdered sugar
1/2 cup finely chopped pecans

1. Cookies: In a large bowl cream first addition of butter with shortening until well blended. Add first addition of flour, then stir in first addition of brown sugar, egg, milk, vanilla, baking powder and baking soda. When thoroughly combined, stir in second addition of flour and first addition of pecans.
   Shape dough into two 10-inch rolls, wrap with plastic wrap and refrigerate overnight.
2. After dough has been chilled, preheat oven to 375°F.
3. Cut dough into 1/4-inch-thick slices and place 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until edges are firm.
4. Filling: Combine second addition of brown sugar, second addition of butter and cream in a saucepan. Heat to boiling and cook for 1 minute, stirring constantly. Remove from heat and beat in powdered sugar. Drizzle over cookies and sprinkle on second addition of pecans.

Makes 4 dozen.

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