Tuesday, November 12, 2013
1 3/4 cups Gold Medal® all-purpose flour
3/4 cup butter or margarine, softened
1/4 cup powdered sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla
1/4 teaspoon baking powder
1/2 cup finely chopped pecans, toasted
48 pecan halves (about 2/3 cup)
In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.
Toast nuts in shallow pan in 350ºF oven 6 to 10 minutes, stirring occasionally, until light brown.
Each time you slice a cookie, roll the roll of cookie dough a quarter turn to prevent flattening on one side.
Cookie dough can be frozen for up to 9 months. To freeze refrigerator cookie dough, wrap rolls of dough in foil or freezerproof wrap.