- 1½ cups vegetable shortening
- ¾ cups granulated sugar
- 1½ teaspoons sea salt
- 2 eggs
- 4 cups all-purpose flour
- ¼ teaspoon baking soda
- 2 tablespoons water
- 1 cup pecan pieces
- Preheat oven to 325ºF.
- In a large bowl, cream together the shortening, sugar, and salt with an electric mixer on medium speed.
- Add the eggs and beat well.
- While mixing, slowly add the flour, baking soda, and water.
- Chop the pecans into very small bits using a food processor or blender on low speed. Be careful not to over chop; you don’t want to make pecan dust. The pieces should be about the size of rice grains.
- Add the pecans to the dough and knead with your hands until the pecans are well blended into the mixture.
- Roll the dough into 1-inch balls and press flat with your hands onto greased baking Sheets. The cookies should be about 2 inches in diameter and ½-inch thick.
- Bake in preheated oven for 25 to 30 minutes or until the edges of the cookies are golden brown then remove cookies to a wire rack and cool to room temperature.
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