"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Pecan Cookies Recipe

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This recipe for Pecan Cookies, by , is from Recipes From Hazel Cadle , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Diane Cadle

Category:
Category:

Ingredients:  
Ingredients:  
1 cups all-purpose flour, sifted
teaspoon baking soda
1/8 teaspoon salt
pound (1 stick) butter, cut into 1-inch pieces
1 cups light brown sugar, firmly packed
teaspoon vanilla
1 egg
2 ounces (2/3 cup) pecans, cut medium fine
36 pecan halves

Directions:
Directions:
Sift together flour, baking soda, and salt into a bowl and set aside. Place butter pieces in a heavy 2-3 quart saucepan and melt slowly over low heat, stirring occasionally. Remove from heat and stir in the sugar with a heavy wooden spatula. Stir in the vanilla and the egg. Add sifted dry ingredients, stirring until smooth. Mix in the cut pecans.
Place rounded teaspoonfuls of dough 2 inches apart on foil-lined cookie sheets. Place a pecan half on each, pressing it gently into the dough. Bake in a preheated 350˚ oven 12-14 minutes, reversing sheets top to bottom and front to back to ensure even browning. The cookies will rise during baking and then will settle down. They should be medium brown do not under bake. Slide foil off the sheets and use a wide metal spatula to transfer cookies from the foil to racks to cool.
Makes 36 3-inch cookies.

 

 

 

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