Maple-pecan balls

Yield: 24 Servings

Measure Ingredient
½ cup Butter or margarine
\N \N At room temperature
½ cup Light brown sugar, packed
2 tablespoons Granulated sugar
½ teaspoon Baking powder
1 large Egg
1 teaspoon Maple extract
1 teaspoon Vanilla extract
1½ cup All-purpose flour
¾ cup Pecans -- finely chopped
24 \N Pecan halves
\N \N Powdered sugar
\N \N Date:

Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars, baking powder, egg, maple extract and vanilla extract; beat with an electric mixer until fluffy, scraping the sides of the bowl several times.

With the mixer on low speed, gradually add the flour, beating just until blended. Stir in the pecans. Shape level measuring tablespoonfuls of dough into 1¼-inch balls. Place 1 inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball. Bake for 12 to 15 minutes, or until the cookies look dry and the bottoms are lightly browned.

Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar. Penny Halsey (ATBN65B).

Recipe By : Woman's Day, Cookies & Sweet Treats File

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