1 cup butter
1/2 cup shortening
2/3 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
3 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon cinnamon powder
1/2 cup brown sugar for decoration
3/4 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper. Mix butter and shortening (and any other shortening) in a medium bowl. Not use shortening completely, butter may still be incorporated. then stir in the brown sugar, eggs, vanilla and vinegar. Stir together until well mixed and sticky.
Drop dough by heaping spoonfuls onto the prepared cookie sheets and unbake for 15 minutes. Allow to cool on baking sheet for 2 minutes before removing from cookie sheets to cool completely. To make the icing, cream together 1/2 cup of the butter and shortening until soft peaks form. Add the remaining 2 cups of the fruit mixture and mix to combine. Finally, stir in the remaining 1/2 cup of bread crumbs (optional) and 1/4 cup of brown sugar. Freeze for one hour. Then remove from the refrigerated time period to make the icing.
Line a 10 x 30 inch jelly roll pan with an inch or two of chilled pastry on top. In a small bowl, combine brown sugar, pecans and 2 tablespoons of cold milk. Roll the dough out to 1/4 inch in thickness; cut into 6 equal portions. Sandwich cookie sheets onto the jelly roll pan.