When it is cold and yucky outside, it isn’t hard for my youngest to convince me to make cookies. She was upset that there were no chocolate chips in the house, but agreed to make these pecan cookies, as long as hers didn’t have nuts. Oh well! The rest of us enjoy these yummy pecan cookies.

1 cup butter flavored Crisco
3/4 cup brown sugar
3/4 cup white sugar
1 tsp vanilla extract
2 eggs
2 1/2 cup King Arthur Gluten Free All Purpose Flour
1 tsp baking soda
1 1/2 cup chopped pecans

Preheat oven to 350 degrees F. Cream together Crisco and sugars. Add vanilla and eggs, mix until fluffy. Combine dry ingredients, slowly add to butter mixture. Stir in pecans. Hand roll 1 Tablespoon balls of dough and place 2″ apart on parchment paper on cookie sheets. Bake at 350 degrees F for 10-12 minutes until edges are golden. Let cool on sheet for 5 minutes, then transfer to a cooling rack.