2/3 cup white sugar
1/2 cup shortening
3/4 cup corn syrup
1 teaspoon vanilla extract
2 egg whites
1/4 cup semisweet chocolate chips
1 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup chopped pecans
5 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C).
In a large bowl, cream together the shortening and sugar until light and fluffy. Stir in the corn syrup and vanilla. Combine the egg white and salt, stir together, then beat in the flour, baking powder, baking soda and baking soda; stir until well blended. Finally, stir in the pecans and confectioners' sugar until all ingredients are thoroughly combined. Divide dough into 2 portions and form into bars. Press one side of each cookie into the bottom of a greased 9x13 inch pan. Cut into 12 rolls. Place a teaspoon of the shortening mixture in each roll, forming a full circle with the centers of each cookie, 1/4 inch apart. Press on the corners, then the top until the dough is approximately 1/3 thick. Place rolls onto the prepared baking sheet to oil the bottom. Drizzle with remaining 2 teaspoons of peanut butter and sprinkle with 1 cup of confectioners' sugar.
Bake for 20 to 25 minutes in the preheated oven, rotating the pan halfway through the baking time. Let cool completely on wire rack before cutting. Cut into 18 wedges.