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1 teaspoon vanilla
2 cups sifted flour
lVa cups pecans, finely chopped
Vi cup dried currants
Chop pecans by hand (grinding in blender releases too much oil). Beat butter, shortening, and vanilla. Do not use butter only or cookies will crumble. Stir in flour, 1 cup pecans and currants. Mi* well. Refrigerate for about 2 hours until firm. With ...floured hands, shape dough into V* inch balls.
Roll in remaining Vi cup pecans to coat them. Place on cookie sheet and bake at 400 degrees until set, about 10 minutes. Cool on cookie sheet.
Let stand about 6 hours before serving. Store in tightly covered container.
SUGARLESS COOKIES
3 tablespoons seedless raisins
7 teaspoons margarine or butter
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