2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup shortening
3 eggs
4 tablespoons water
1 cup toasted, chopped pecans
1/3 cup pecan halves
1/2 cup chopped pecans
1/4 cup butter, melted
2 tablespoons white sugar
1/2 cup water
2 tablespoons lightened margarine, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
9 inch rectangular baking pan
1/2 cup butter, softened
1/2 teaspoon salt
Preheat oven to 425 degrees F (215 degrees C). Divide dough in two pieces, place pieces on prepared baking sheet, close, and set aside.
In a medium-sized bowl, cream 1/2 cup butter or margarine, 1/2 cup shortening, and eggs together. Beat in 1 cup water and flour. Stir in baking powder. Stir mixture into egg/water mixture. Stir in pecan halves and 1/2 cup pecan halves.
Using pastry blender, cut shortening, butterfat and powdered eggs on a large machine pan. Place pan in 1400-degree oven, preheated oven.
Bake for 60 to 70 minutes, or until a knife inserted in middle comes out clean. Let cool 5 minutes before slicing.
Serve with caramelized raspberry sorbet.
Allow to cool completely before serving.