½ cup light brown sugar; firmly packed
2 tablespoons granulated sugar
½ teaspoon baking powder
1 large egg
1 teaspoon maple extract
1 teaspoon vanilla extract
1½ cups all-purpose flour
¾ cups Pecan Valley Pecan Pieces; finely chopped
24 Pecan Valley Pecan Halves
1. Preheat oven to 350ºF.
2. 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.
3. Shape level measuring tablespoonfuls of dough into 1¼-inch balls. Place 1-inch apart on ungreased cookie sheets. Press a pecan half into the top of each ball.
4. Bake in preheated oven 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, and then remove to racks to cool completely. Store in an airtight container for up to 2 weeks. Just before serving, dust with powdered sugar.