ksul-uasc-mscc224_036

Peel off the wax paper. When cool, cut in strips about 4"x1" in squares.

Rolled Pecan Wafers (18)

¼ C shortening	2 TB flour
½ C brown sugar	¼ C chopped pecans
1 egg beaten	few grains salt

Cream shortening, add sugar
gradually, then the beaten egg. Stir
in the flour, nuts and salt. Drop the [batter]
on a greased cooking sheet
and spread in a very thin layer with
the back of a spoon. Bake in a slow
oven - 300° - for 10 or 12 min. Remove
from the oven; cut in squares, to
loosen from the pan, one at a time with a
spatula and roll while hot over the
handle of a wooden spoon. If cookies
become brittle, return the pan to the oven
for a moment.

Peel off the wax paper. When cool, cut in strips about 4"x1" in squares.

Rolled Pecan Wafers (18)

1/4 C shortening
1/2 C brown sugar
1 egg beaten
2 TB flour
1/4 C chopped pecans
few grains salt

Cream shortening, add sugar gradually, then the beaten egg. Stir in the flour, nuts and salt. Drop the on a greased cooking sheet and spread in a very thin layer with the back of a spoon. Bake in a slow oven - 300 [degrees] - for 10 or 12 min. Remove from the oven; cut in squares and loosen from the pan, one at a time with a spatula and roll while hot over the handle of a wooden spoon. If cookies become brittle, return the pan to the oven for a moment.