- 1 ½ cups all-purpose flour
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- ¼ lb. (1 stick) unsalted butter, softened
- ½ cup granulated sugar
- ½ cup loosely packed dark brown sugar
- 1 egg
- 1 ½ tsp. vanilla extract
- ¾ cup finely chopped pecan halves
- 36 pecan halves
- Sift together the flour, baking powder, and baking soda; set aside.
- Cream butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Gradually add the flour mixture, a bit at a time, until thoroughly blended.
- Stir in chopped pecans.
- Shape the dough into an even cylinder approximately 1 ½ inches in diameter.
- Wrap in plastic wrap and chill for at least 15 minutes.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- Remove plastic wrap and cut the dough into slices approximately ¼ inch thick.
- Place the slices on baking sheet (leave room for them to spread) and lightly press a pecan half into the center of each.
- Bake until lightly browned, about 12 minutes; cool on a rack.
- Makes 30-36 cookies.
