|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.