Pecan Butterscotch Cookies
|Butter||3⁄4 Cup (12 tbs)|
|Packed light brown sugar||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Baking soda||1⁄4 Teaspoon|
|Pecans||3⁄4 Cup (12 tbs)|
|Pecan halves/Pecan pieces||1 Cup (16 tbs)|
In bowl, cream together butter and sugar; beat in egg and vanilla.
Combine flour, baking powder, salt and baking soda; gradually blend into creamed mixture.
Stir in chopped pecans.
Shape dough into 1-inch (2.5 cm) balls; place on greased baking sheets.
With floured fork, flatten balls in crisscross pattern.
Press pecan half into center of each.
Bake in 350Ã‚Â°F (180Ã‚Â°C) oven for 8 to 10 minutes or until lightly browned.
Let cool for a few minutes on baking sheet; remove to racks to cool completely.
Makes about 4 dozen.