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3 c. flour, sifted
1/4 c. sugar
1/4 tsp. salt
3/4 c. warm rendered butter
1/2 c. warm milk


3 c. crushed pecans, run through meat grinder
1/2 c. sugar


1 1/2 c. sugar
3/4 c. water
1/2 tsp. lemon juice

Mix butter with flour, salt and sugar. Add milk and knead. Cover dough with cloth and let rest for 20 minutes. Divide dough in half and roll out into thin sheet. Cut out with round cookie cutter or rim of glass. Place heaping teaspoon of filling into center of circular cut out and fold over like a taco. Press edges together and flute closed. Bake at 300 degrees on ungreased cookie sheet until brown, 20 to 30 minutes. Drop into cooled syrup to coat and cool on waxed paper.

Cook syrup ingredients to 225 degrees.

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