|Pecan halves||1 Ounce, can|
|All purpose flour||2 1⁄2 Cup (40 tbs)|
|Butter||1 Cup (16 tbs), softened|
|Brown sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 Teaspoon|
|Baking powder||1⁄2 Teaspoon|
1. 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.
2. Preheat oven to 350°F. 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.
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.
Serving size: Complete recipe
Calories 3525 Calories from Fat 1800
% Daily Value*
Total Fat 206 g316.9%
Saturated Fat 117.8 g589.1%
Trans Fat 0 g
Cholesterol 483.8 mg161.3%
Sodium 228.8 mg9.5%
Total Carbohydrates 394 g131.3%
Dietary Fiber 11.2 g44.7%
Sugars 152.7 g
Protein 37 g73.6%
Vitamin A 112.8% Vitamin C 0.52%
Calcium 30.5% Iron 86.4%
*Based on a 2000 Calorie diet