Pecan Welsh Cakes

I wanted to make a vanilla pecan cookie, but all the recipes used a ton of butter that I didn't feel like dealing with, not to mention making five dozen off a single egg.  So I came up with these instead.

They're a fairly simple deviation from the last Welsh Cake post.  Pecans instead of currants and a generous amount of vanilla for some of the milk.  I kept the nutmeg, since it goes well with the pecans.  You could absolutely add a teaspoon of maple syrup to replace part of the milk as well.  I almost went that way, then opted for all vanilla instead.  Figured if I really wanted some maple later, I could drizzle it on top.

2 C flour
1 Tb baking powder
1/4 tsp salt
1/4 tsp nutmeg
1/4 C vegetable shortening
1/4 C margarine, chilled
2/3 C sugar
*2/3 C finely chopped pecans
1 egg, beaten
1 Tb vanilla
milk as needed
oil for frying

1.  Into a bowl, sift flour, baking powder, salt, and nutmeg.  Cut in shortening and margarine until mixture resembles oatmeal.  Stir in sugar and pecans.

2.  In a measuring cup, beat egg.  Add vanilla and enough milk to equal 1/2 C.  Pour into dry ingredients and work into a soft but not sticky dough.  Add a teaspoon more milk if necessary.

3.  On a lightly floured surface, roll dough 1/4" thick.  Use a 2-1/2" round cookie cutter to cut out the cakes.  Re-roll scraps until all of the dough is used.

4.  Heat a lightly greased griddle over medium-low heat.  Place rounds on hot skillet and cook until golden, about 3 minutes per side.  If they are getting dark before the tops are set, lower the heat.  If you can smell toasting pecans, they're overdone.  Re-oil griddle and repeat with remaining rounds. 

5.  Dust with powdered sugar and serve warm.

Makes about 2 dozen

Difficulty rating  :)