Pecan crisps
66 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Pecan halves |
| 2½ | cup | Flour,all-purpose |
| 1 | cup | Butter or margarine |
| ¾ | cup | Brown sugar,light,packed |
| 1 | teaspoon | Vanilla extract |
| ½ | teaspoon | Baking powder |
Directions
1. Finely chop ½ 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 ¼" 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.