About 6 dozen.
1 cup Swift'ning 1/2 cup sugar.
2 teaspoons vanilla.
2 cups sifted flour.
1/2 teaspoon salt.
2 cups finely chopped pecans.
Cream Swift'ning, sugar, and vanilla until fluffy. Sift flour with salt and add to creamed mixture, blending thoroughly. Add pecans, mix well. Shape into 1-inch balls and place on ungreased cookie sheet. Bake. Cool, then roll in confectioner's sugar. Store in loosely covered container to assure cookies retaining their crispness.
About 20 minutes.
9 dozen small cookies.
2 cups sifted flour 1/2 teaspoon soda 1 teaspoon salt 3/4 cup milk.
1/2 cup Swift'ning 1 cup sugar.
1 teaspoon vanilla.
2 squares melted chocolate.
Cream Swift'ning, sugar, and vanilla until fluffy. Beat in egg, then add chocolate. Sift flour with soda and salt. Add to creamed mixture alternately with milk. Stir to a smooth batter. Drop by teaspoonfuls (size of walnut) on ungreased cookie sheet. Bake. These cookies are cake-type cookies. Store in tightly covered tin box to retain softness. These cookies do not spread much in baking.
10 to 12 minutes.