2 cups brown sugar
1 cup shortening
½ cup yogurt, or sour cream
3½ cups all purpose flour
1 tsp baking soda
1 tsp salt
2 eggs
1½ cups pecan halves, roasted and chopped
¾ cup pecan halves, not-roasted, chopped
2 cups glazed fruits
2 cups pitted dates, chopped
Preheat oven to 385 degrees F and line a baking sheet with parchment paper.
Sift together flour, baking soda, and salt then set aside.
In a mixing bowl with a mixer attachment, combine brown sugar and shortening. Cream for roughly 8 minutes until pale and doubled in volume.
Add yogurt or sour cream and eggs then continue creaming.
Fold in the sifted four mixture into the wet mixture until evenly incorporated.
Finally, fold in the chopped pecans, glazed fruits, and dates until evenly incorporated.
Cover, then transfer the dough to a chilled area. Allow dough to rest for at least an hour.
Portion roughly 1½ to 2 ounce of cookie dough onto your baking sheet, inches apart from each other.
Place a pecan half on each portioned cookie dough.
Transfer to the oven and bake for 15 to 20 minutes until fully baked, or no indentation remains when touched lightly.
Allow the cookies to cool completely on cooling racks before serving.
Sugar: 6g
:
Calcium: 9mg
Calories: 78kcal
Carbohydrates: 11g
Cholesterol: 4mg
Fat: 3g
Fiber: 1g
Iron: 1mg
Potassium: 28mg
Protein: 1g
Saturated Fat: 1g
Sodium: 52mg
Vitamin A: 92IU
Vitamin C: 1mg
