Pecan Crisps - cooking recipe

Ingredients

2 c. pecan halves
2 1/2 c. all-purpose flour
1 c. butter or margarine, softened
3/4 c. packed light brown sugar
1 tsp. vanilla extract
1/2 tsp. baking powder

Preparation

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.
Preheat oven to 350\u00b0.
Between 2 sheets of waxed paper, roll half of dough 1/4-inch thick.
With 2-inch flower-shaped cookie cutter, cut dough into rounds.
With pancake turner, place rounds 1 inch apart, on ungreased cookie sheet.
Press a reserved pecan half into each. 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.
Contain 70 calories each.
Yields about 5 1/2 dozen cookies.
Time:
About 2 hours before serving.