Pecan crisps
Yield: 66 Servings
Ingredients:
- 2 c Pecan halves
- 2 1/2 c Flour all-purpose
- 1 c Butter or margarine
- 3/4 c Brown sugar light packed
- 1 ts Vanilla extract
- 1/2 ts Baking powder
Instructions:
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" thick. With 2" flower-shaped cookie cutter cut dough into rounds. With pancake turner place rounds 1" apart 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.
