1/2 c. butter, room temperature
1/2 c. solid shortening
2 1/2 c. light brown sugar, firmly packed
2 eggs, slightly beaten
2 1/2 c. sifted flour
1/2 tsp. baking soda
1/4 tsp. salt
1 c. chopped pecans

Preheat oven to 350 degrees. In a large mixing bowl cream butter, shortening, and sugar until light. Add eggs, 1 at a time beating well after each addition. Sift together flour, soda and salt and add to creamed mixture. Stir in pecans.

Drop by heaped teaspoonfuls, 2 inches apart on a greased baking sheet. Bake 12 to 15 minutes or until lightly browned. Do not overbake for chewy cookies. Yield: 5 dozen.