Chocolate Chip Icebox Cookies
Just refrigerate (longer the better) in logs until ready to make then slice and bake....mmm
3 T butter, softened
2 T shortening
1/4 cup sugar
1/4 cup brown sugar
1 egg yolk
1/2 t vanilla extract
2/3 cup all-purpose flour
1/4 t baking soda
1/4 t salt
1/4 cup miniature semisweet chocolate chips
1/4 cup finely chopped pecans (I just add extra chocolate chips because I am allergic to nuts)
In a small bowl, cream the butter, shortening and sugars. Beat in egg yolk and vanilla; mix well. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans. Shape into a 9-in. roll; wrap in plastic wrap. Refrigerate overnight.
Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 375 for 8-10 minutes or until edges are golden brown. Cool for 2 minutes before removing to wire racks to cool completely.
Yield: 20 cookies (when I tripled the recipe I got only 36 cookies.)