Pecan Crisps

2 cups Pecan Valley Pecan Pieces
2½ cups all-purpose flour
1 cup unsalted butter or margarine
¾ cups brown sugar; lightly packed
1 teaspoon vanilla extract
½ teaspoon baking powder

1. Preheat oven to 350ºF.
2. Finely chop ½ cup pecans; reserve remaining pecan halves for garnish. Into large bowl combine ½ cup pecans, flour, butter, brown sugar, vanilla extract and baking powder. Knead until mixture holds together.
3. Between 2 sheets of waxed paper, roll half of dough ¼-inch thick. With 2-inch flower-shaped cookie cutter, cut dough into rounds. With pancake turner, place rounds, 1-inch apart, ungreased cookie sheet; press a reserved pecan half into each.
4. Bake cookies in a preheated oven for 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans.
5. Store cookies in tightly covered containers.

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