| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
May 1993 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
|
Sticks unsalted butter; softened (3/4 cup) |
| 1 |
c |
Firmly packed light brown sugar |
| 1 |
lg |
Egg |
| 1 1/2 |
ts |
Vanilla |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
ts |
Double-acting baking powder |
| 1/2 |
ts |
Salt |
| 48 |
|
Pecan halves; about |
INSTRUCTIONS
In a bowl with an electric mixer cream the butter with the brown sugar
until the mixture is light and fluffy and beat in the egg and the
vanilla. Into the bowl sift together the flour, the baking powder,
and the salt, beat the dough until it is firm enough to handle. Halve
the dough and on a piece of wax paper form each half into a 6-inch
log, using the wax paper as a guide. Chill the logs, wrapped in the
wax paper, for at least 4 hours or overnight.
Preheat the oven to 350F. Cut the logs into 1/4-inch-thick slices
with a sharp knife, arrange the slices 3 inches apart on lightly
buttered baking sheets, and press a pecan half onto each cookie. Bake
the cookies in batches in the middle of the oven for 10 to 12
minutes, or until they are golden, and let them cool on the baking
sheets for 1 minute. Transfer the cookies to racks and let them cool
completely.
Makes about 48 cookies.
Gourmet May 1993
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