1/4 c Butter; softened 1/4 c Shortening 1/2 c Sugar 3/4 c All-purpose flour 1/2 ts Salt 1 ts Lemon extract 1/2 ts Vanilla extract Pecan halves Recipe by: NAFY67C@prodigy.com (DEBORAH EPSTEIN) Light, lemony, crisp and delicate...definitely a keeper! Cream butter and shortening. Gradually add sugar, beating well. Combine flour and salt, stir into creamed mixture. Add flavorings; stir well. Drop batter by rounded teaspoonfuls 2 inches apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie. Bake at 350 for 8 minutes or until lightly browned. Cool 1 minute. Carefully remove to wire racks to cool completely. Store in airtight container up to 1 week. Freezes well for months. Yields about 2 1/2 dozen cookies.JM. -----
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