Strawberry and Pecan Cookies
Springtime delicious, fresh strawberry and pecan drop 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 purée (from 1 pint whole berries)
3 cups sifted all-purpose flour
1 teaspoon salt
3/4 cup chopped pecans
- Preheat oven to 350°F (175°C). Lightly grease or line baking sheets with parchment paper.
- In a large bowl, cream together sugar and shortening. Beat in baking soda, eggs and strawberry purée until just blended. Stir in flour salt and pecans, mix well.
- Drop dough by rounded tablespoonfuls onto prepared baking sheets.
- Bake for 15 minutes, or until lightly browned.
Makes 4 dozen cookies.