1. Dry Ingredients
   • 1 3/4 cups flour
   • 1 tsp. salt
   • 3/4 tsp. baking soda
2. Moist Ingredients
   • 3/4 cup vegetable shortening
   • 1 1/4 cups brown sugar
   • 1 tablespoon vanilla extract
   • 1 teaspoon butter-nut extract
   • 1 egg
3. Flavor Ingredients
   • 1 1/2 cups milk chocolate chips
   • 1 1/2 cups pecans
4. Melt shortening in microwave (to soft stage), then beat sugar and flavor extracts into shortening until creamy. Add egg and beat until smooth.
5. In a separate bowl, stir together flour, salt, and soda. Add the mixture to the blender by heaping tablespoons until blended into mixture.
6. Add the chocolate chips and pecans and blend by hand.
7. Bake cookies 8-10 minutes at 375^oF. Cool for two minutes or so, then remove from sheet to cool. (= 190^oC)
8. Use a double wall (insulated) cookie sheet.
9. Variations:   You can use 1 cup milk chocolate chips and 1 cup semisweet chocolate chips instead of just milk chocolate chips. The flavor is not as mild, but is very chocolate.  You can also substitute walnuts for pecans, but it isn't Texas that way.
   

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