I have been making this recipe for many years and never, ever get tired of it. They freeze exceptionally well, too, but they are a bit delicate, so I wouldn't try to mail them. Here's the recipe:
1/2 cup room temp butter
1/2 cup room temp shortening
1 cup granulated sugar
1-1/2 cup flour, sifted
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup chopped pecans
Cream together butter and shortening. Gradually add 1 cup of sugar and cream again.
Sift together the flour, baking powder, baking soda; gradually add to creamed mixture.
Stir in pecans.
Chill dough for 1/2 hour.
Line cookie sheet with parchment paper.
Shape chilled dough into 1-inch balls. I use a cookie scoop, which is just a little ice cream scoop--favorite kitchen utensil! Place dough about 2 inches apart on cookie sheet.
Moisten the bottom of a glass and dip it in the extra sugar and gently flatten each cookie, dipping the glass into the sugar for each one.
Bake for 12 to 15 minutes at 350 degrees until slightly browned..let set on cookie sheet a few minutes before removing to rack to cool. Enjoy...