Ice Cream Wafers

1/4 c Butter; softened

1/4 c Shortening

1/2 c Sugar

3/4 c All-purpose flour

1/2 ts Salt

1 ts Lemon extract

1/2 ts Vanilla extract

Pecan halves Recipe by: [email protected] (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 2 inches apart on lightly greased baking sheets. Gently press a pecan half into the center of each cookie. Bake at 350 for 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 1/2 dozen cookies.JM. -----