|Butter||1⁄4 Cup (4 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Firmly packed brown sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Pecans||1 Cup (16 tbs), chopped|
Cream butter with extract; add brown sugar gradually, beating until fluffy.
Add egg and beat thoroughly.
Blend flour and salt; add to creamed mixture in halves, mixing until blended after each addition.
Stir in the pecans.
Drop by teaspoonfuls 3 inches apart onto un-greased cookie sheets; bake about 6 cookies at one time (they are difficult to remove when cooled).
Bake at 350Â°F 10 to 12 minutes.
Immediately remove cookies to wire racks to cool.