Making these diamond-shaped
flaky cookies are as much fun as eating them -- well almost.
Pecan Diamonds
1/3 cup butter OR margarine,
softened
1/3 cup vegetable shortening
2 cups all-purpose flour, divided use
3/4 cup firmly packed brown sugar
1 large egg
1 tablespoon milk
1 teaspoon baking powder
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/2 cup finely chopped pecans
3/4 cup semisweet chocolate chips
Cream butter and shortening
in a large bowl until fluffy. Stir in half of the flour, brown
sugar, egg, milk, baking powder, vanilla, cinnamon, nutmeg and
salt. Beat until thoroughly combined then stir in remaining flour
and pecans. Cover and refrigerate for 3 hours.
When dough is chilled,
preheat oven to 375°F.
Roll dough onto a lightly
floured surface to 1/4-inch thickness. Cut into 1 1/2-inch diamonds.
Place on an ungreased baking sheet 1-inch apart. Bake for 7 to
8 minutes or until edges are firm. Cool for 1 minute before transferring
to wire racks.
In a saucepan or in the
microwave, melt chocolate chips. Stir until smooth and drizzle
over cookies.
