By TULSA TO DO on Jul 16, 2008, at 10:46 AM Updated on 7/16 at 10:46 AM
TASTE
When I started as the Tulsa World's food writer six years ago, I hoped I would have the title for 30 years.
I loved ...
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Before you make the pecan cookies featured in today's Scene section (tulsaworld.com/pecanrecipes), make a note of a change to the recipe.
Two cups of butter-flavored shortening would leave you with a flat, runny, messy cookie. Peggy Knight's recipe, which won the grand championship in the cookie category in the Oklahoma Pecan Growers Association food show, calls for 1 cup of butter-flavored shortening.
That's more like it.
This cookie is good yearlong, but will be especially good during your fall and winter baking.
OATMEAL PECAN DATE COOKIES
1 cup butter-flavored Crisco shortening
2 eggs
1 cup packed brown sugar
½ cup granulated sugar
1 ½ cups flour
1 teaspoon baking soda
3 cups uncooked oats
1 teaspoon vanilla
1 cup pureed dates
Cinnamon, to taste
1 cup chopped pecans
1. Cream together shortening, eggs, brown sugar and granulated sugar. Add flour, soda, oats, vanilla, dates, cinnamon and pecans. Mix until combined.
2. Drop tablespoons onto an ungreased pan. Bake 10 minutes at 350 degrees.
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