Ingredients
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2 c. plain flour
1 c. butter, softened (no substitution)
1 1/2 c. sugar
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking powder
1 whole egg
1 c. chopped pecans
Preparation
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Mix dry ingredients.
Cream the butter and add egg and vanilla; beat well.
Add flour mixture and nuts.
Refrigerate until well chilled, several days if needed.
Shape into 1-inch balls.
Place on ungreased cookie sheet 1 inch apart.
Bake at 350\u00b0 for 13 minutes.
Watch carefully to avoid burning.
Let cool for just a few minutes before removing cookies with a spatula to silver foil where they should cool completely before placing in tin container with tight lid (preferably).
Put a little silver foil on top of cookies after they are placed in container to retain crispness.
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