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Butterscotch Pecan Cookies
 
Lee Bailey's Soup Meals
by Lee Bailey, 1989, Crown Books
1/2 cup (1 stick) unsalted butter
1 cup dark brown sugar, tightly packed
1 large egg
1/2 cup finely chopped pecans
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Cream the butter and sugar until smooth. Add the egg and pecans.
Mix thoroughly, then stir in vanilla. Set aside while you sift the
remaining
ingredients together. Combine well with the butter-
sugar mixture.
On a floured surface, divide the dough in half (this will be very sticky).
Shape
a roll from each half that is about 2 inches in diameter an wrap securely with
plastic. Refrigerate for at least 1 hour, more if you
have time.
Preheat oven to 350 degrees F. Cut chilled dough into thin 1/8-inch
slices.
Place 1 inch apart on an ungreased cookie sheet and bake until
cookies are
golden but not browned, about 15 to 16 minutes. Remove
with a spatula while
warm. Place on a rack to cool. These cookies are
wonderful served with butter
pecan ice cream.
Makes about 3 dozen cookies.
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