Butter Pecan Rounds
|Packed brown sugar||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Cream of tartar||1⁄8 Teaspoon|
|Pecans||1⁄2 Cup (8 tbs), chopped|
|Pecan halves||1⁄2 Cup (8 tbs)|
Cream the butter.
Gradually add the sugar; blend until creamy.
Stir in the egg yolk.
Sift the flour with the cream of tartar and salt.
Add the chopped pecans.
Stir into the creamed mixture.
Drop by teaspoonfuls on an ungreased cookie sheet; top each with a pecan half.
Bake in a 325° oven for 12 to 15 minutes, or until lightly browned around the edges.