1/2 c Butter, softened

1/2 c Shortening

2 c Brown sugar, firmly packed

2 Eggs

2 1/2 c All purpose flour

1/2 ts Salt

1 c Pecans, chopped

Cream butter and shortening; gradually add sugar, beating until light and fluffy. Add eggs, beating well. Combine flour, soda and salt; add to creamed mixture, beating well. Stir in pecans. Drop dough by level tablespoonfuls 2 inches apart onto lightly greased cookie sheets. Bake at 350 degrees for 12 to 15 minutes. Cool slightly on cookie sheets; remove

to wire racks. Makes 5 dozen. Randy Rigg