| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
24 |
Servings |
INGREDIENTS
| 1/2 |
c |
Butter or margarine |
|
|
At room temperature |
| 1/2 |
c |
Light brown sugar, packed |
| 2 |
tb |
Granulated sugar |
| 1/2 |
ts |
Baking powder |
| 1 |
lg |
Egg |
| 1 |
ts |
Maple extract |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 3/4 |
c |
Pecans — finely chopped |
| 24 |
|
Pecan halves |
|
|
Powdered sugar |
|
|
Date: |
INSTRUCTIONS
Preheat oven to 350 degrees. In a large bowl, combine the butter, sugars,
baking powder, egg, maple extract and vanilla extract; beat with an
electric mixer until fluffy, scraping the sides of the bowl several times.
With the mixer on low speed, gradually add the flour, beating just until
blended. Stir in the pecans. Shape level measuring tablespoonfuls of
dough into 1 1/4-inch balls. Place 1 inch apart on ungreased cookie
sheets. Press a pecan half into the top of each ball. Bake for 12 to 15
minutes, or until the cookies look dry and the bottoms are lightly browned.
Cool on the cookie sheets on wire racks for 1 to 2 minutes, then remove to
racks to cool completely. Store in an airtight container for up to 2
weeks. Just before serving, dust with powdered sugar. Penny Halsey
(ATBN65B).
Recipe By : Woman's Day, Cookies & Sweet Treats
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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