Lemon Pecan Cookies

Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 6 dozen cookies

Ingredients:

Crisco® Original No-Stick Cooking Spray
1 cup Crisco® All-Vegetable Shortening OR 1 stick Crisco® All-Vegetable Shortening Sticks
1-1/2 cups Granulated sugar
2 large eggs
3 tablespoons fresh lemon juice
3 cups Pillsbury BEST® All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup chopped pecans

Preparation Directions:

1. Heat oven to 350°F.

2. Combine shortening and sugar in large bowl. Beat at medium speed with electric mixer until well blended. Beat in eggs and lemon juice until well blended.

3. Combine flour, baking powder, and salt in medium bowl. Add to creamed mixture; mix well. Stir in pecans.

4. Spray cookie sheets lightly with No-Stick Cooking Spray.

5. Drop dough by rounded teaspoonfuls about 2 inches apart onto prepared cookie sheets.

6. Bake at 350°F for 10 to 12 minutes or until lightly browned. Cool on cookie sheets 4 minutes; transfer to cooling rack.