2 tbsp. (1/4 stick) butter, at room temperature
3/4 c. vegetable shortening
1 1/4 c. brown sugar
2 tbsp. nonfat dry milk
1 tbsp. vanilla extract
1 3/4 c. flour
1/2 tsp. baking soda
1 c. pecans, finely chopped
1 egg
1/2 tsp. salt

Preheat oven to 375 degrees. Grease cookie sheets. Combine butter and shortening, add sugar and heat until creamy. Add egg, dry milk and vanilla, beat. Add flour, soda, salt then blend. Stir in pecans and mix well. Drop heaping tablespoonsful of dough 2 inches apart onto cookie sheet. Dip bottom of 3 inch diameter glass in flour and use it to press the dough down in a circle of the same dimension. Bake 7 to 10 minutes or until golden brown. Remove from oven and gently lift cookies onto a rack. Cool and store in an airtight container.