2 c Pecan halves
2 1/2 c Flour,all-purpose
1 c Butter or margarine
3/4 c Brown sugar,light,packed
1 t Vanilla extract
1/2 t Baking powder
1. Finely chop 1/2 cup pecans; reserve remaining pecan halves for garnish.
Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together. 2. Preheat oven to 350’F. Between 2 sheets of waxed paper, roll half of
dough 1/4″ thick. With 2″ flower-shaped cookie cutter, cut dough into rounds. With pancake turner, place rounds, 1″ apart, ungreased cookie sheet; press a reserved pecan half into each. 3. Bake cookies 10 minutes or until lightly browned. Cool cookies slightly
on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers.