1 8-ounce carton vanilla low fat yogurt
2 tablespoons unsalted butter or margarine, softened
1 cup Pecan Valley Pecan Pieces
1 cup Pecan Valley Pecan Halves
1. Preheat oven to 350ºF. Grease baking sheets.
2. Combine cake mix, yogurt, egg, butter and chopped pecans in large bowl. Beat at low speed with electric mixer until blended.
3. Drop by rounded teaspoonfuls 2 inches apart onto greased baking sheets. Press pecan half onto center of each cookie.
4. Bake in preheated oven for 11 to 13 minutes or until golden brown. Cool 1 minute on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.
Makes 4½ to 5 dozen cookies