1 1/2 c (300 gm) sugar
1/4 c (Crisco
1 T vanilla
1 1/2 t salt
1 egg
4 1/2 c (540 gm) bread flour
3/4 c (70 gm) pecans, finely chopped
6 c powdered sugar
6 1/2 T light corn syrup
1/2 c water
food coloring
Preheat oven to 325 degrees.
Soften cold butter in a mixer and add sugar, shortening, vanilla and salt. Blend but do not aireate.
Add egg, blend only.
Add flour and pecans. Blend only. Divide dough into 4 piecrs and roll into 1 inch logs (about 12 inches long). Freeze logs for about 30 minutes and then cut into 1/4 inch slices and lay on cookie sheet. (No need for parchment paper or greese.) Bake at 325 degrees for 12 minutes or until light brown. Cool on cookie sheet.
Place powdered sugar in a bowl.
Combine water and corn syrup in a small saucepan and heat to 140 degrees on a candy thermometer, do not boil. (This isn't rocket science - if you don't have a candy thermometer, just guess.) Then add 1/2 of this liquid to the powdered sugar in the mixing bowl.
Mix unitl mixture becomes a thick paste with no lumps. Then add remaining liquid and mix until smooth.
Add a few drops of food coloring to obtain your desired shade of icing.
With an icing bag place a dot of icing into the thumb print on each cookie.
