1/2 c. shortening
1/2 c. butter
1 3/4 c. sifted powdered sugar
1/4 tsp. almond extract
1 egg (unbeaten)
1 tsp. vanilla
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 c. chopped pecans
1 tsp. cream of tartar

Cream shortening and butter; gradually add powdered sugar. Cream well. Add egg and vanilla. Beat until fluffy. Sift flour with soda and cream of tartar. Stir in pecans. Drop small spoonfuls (or shape into small balls) on ungreased baking sheet.

Bake at 400°F for 8 to 10 minutes or until creamy tan. If you like, roll in powdered sugar while hot.

Makes 6 1/2 to 7 dozen cookies.