Nate Appleman’s Pecan Crisps

Recipe yields about five dozen cookies

Ingredients
1 1/2 cups flour
1 cup sugar
3/4 teaspoon salt
1/2 cup shortening
1 egg, separated
3 tablespoons milk
1 teaspoon vanilla extract
Sugar for dipping
1 cup pecans, finely chopped

Ingredient Notes

1. Preheat oven to 375 degrees F.
2. Sift flour, sugar and salt into a bowl.
3. Mix shortening, egg yolk, milk and vanilla in thoroughly with a fork.
4. Form into balls the size of a walnut.
5. Place cookie balls on a nongreased baking sheet.
6. Press balls to about 1/16” thick with the bottom of a greased glass dipped in sugar
7. Brush with slightly beaten egg white and sprinkle with pecans.
8. Bake 8 to 10 minutes.