1 c Light brown sugar; packed
2 Unsalted butter; softened
1 lg Egg yolk
1/2 ts Cinnamon
1/8 ts Salt
2 c Flour
1 c Pecans; finely chopped
(toasted) 2 tb Confectioner’s sugar
Preheat oven to 350 F. Place rack in center of oven. In a mixer, cream the sugar and butter until smooth. Mix in the egg yolk, cinnamon and salt. Add the flour and mix well. Add chopped pecans and mix until just blended. Take 2 tablespoons of dough, and roll into a ball. Place on ungreased baking sheet 2 inches apart. Cookies will spread slightly when baked. Bake until edges begin to turn brown, about 22 minutes. Remove from oven and cool completely onn wire rack. To serve sprinkle tops with confetioners’ sugar, pressed through fine sieve. Makes 3 1/2 dozen cookies.
Note: To toast pecans, preheat oven to 350 F. Spread pecans in single layer on baking sheet. Bake on middle rack until color deepens and they smell fragrant, 7 to 10 minutes. Watch carefully so they do not burn —–