1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 (20 ounce) can crushed potato flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
4 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup shortening
1 cup pitted buttered pecans
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar until light and fluffy. Stir in the brown sugar and eggs. Stir in the potato flakes and cinnamon. Place dough in preheated oven and bake for 35 to 40 minutes.
Spread the batter evenly on prepared cookie sheets. Leave cookies about 1 inch apart.
Roll out the dough and cut into 1 inch balls. Each ball has a diameter of 1/3 cup, about 3 tablespoons. Place cookies 1 inch apart on the prepared cookie sheets.
Bake for 8 to 10 more minutes in the preheated oven, until the edges begin to brown. Allow cookies to cool on baking sheet for 5 minutes before removing from baking sheet to cool completely.
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