2 : tb Butter Or Margarine
2 : Large Beaten Eggs
1/2 : c Dark Corn Syrup
1/3 : c Sugar
2 : ts Unbleached Flour
1/4 : ts Vanilla
Pecan : Pecan Pie Pastry Shell
1/2 : c Pecan Halves
1/2 : Butter; stick
3 : Egg
1 : c Sugar
1 : c Karo; white
3 : tb Corn meal
1 : ts Vanilla
1 : Salt; pinch
1 : c Pecans; chopped
1 : Pie shell
0: Preheat oven to 375F
1: Line baking sheets with parchment
2: You can leave them without parchment, and ungreased, if you prefer
3: Parchment saves time on the clean up
4: Sift together flour, soda and salt
5: Set aside
6: Mix melted butter with sugars
7: Add eggs, peanut butter and flavorings
8: With mixer on low, add the flour mixture and mix only until flour is fully incorporated
9: Stir in chips and nuts
10: Drop by large spoonfuls onto your baking sheets and bake for 12 minutes
11: Remove from oven and allow to cool slightly before transferring to cooling racks lined with craft paper
12: Store tightly covered, after completely cooled, or, if well wrapped, can be frozen up to a month
13: Makes approximately 3 dozen cookies, depending on size
14: Source: This is the recipe I've developed over years of experimentation
15: It is still evolving, actually! Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Peggy L
16: Makolondra" <pmakolon@mail
17: wiscnet
18: net> on Jul 04, 1997