Pecan halves Recipe by: NAFY67C@prodigy.com (DEBORAH EPSTEIN) Light, lemony, crisp and delicate...definitely a keeper! Cream butter and shortening. Gradually add sugar, beating well. Combine flour and salt, stir into creamed mixture. Add flavorings; stir well. Drop batter by rounded teaspoonfuls 5 cm apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie. Bake at 180ºC or 8 minutes or until lightly browned. Cool 1 minute. Carefully remove to wire racks to cool completely. Store in airtight container up to 1 week. Freezes well for months. Yields about 2.5 dozen cookies.JM. ----