1/2 c. butter
1/2 c. shortening (Crisco)
1 c. sugar
1 1/2 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. chopped fine pecans
Sprinkles for topping

Cream shortening, butter, sugar, then gradually add all the dry ingredients. Place in refrigerator 1 hour. Shape into walnut-size balls onto ungreased cookie sheet. Press top of each with fork. Add sprinkles on top of each, cookies spread slightly. Very tasty and rich, good freezer cookie. Makes 36- 40.