3 Tbsps butter, melted
1 cup firmly packed dark brown sugar
1 egg, beaten
5 Tbsps flour
1 cup pecan halves
1 tsp vanilla
Pinch of salt
Preheat oven to 350 degrees.
Combine butter and sugar. Mix in remaining ingredients well. Thoroughly grease a cookie sheet and coat with flour. Re-coat the cookie sheet before each baking. Drop batter by scant teaspoonfuls, 5" apart, including a pecan half each time. Bake 8-10 minutes.
After cookies are baked, wait 1 minute, no longer, before removing them with a spatula to a rack to cool. If they stick, briefly rewarm cookie sheet.
Yield: 3-4 dozen
These really do spread out while baking so if you want small cookies (which may be best since they are quite sweet), be sure to use a "scant" teaspoonful. Use a metal spatula and be careful that the cookies don't "scrunch up" when removing and then placing on racks (a bit of a trick!) Or you might try the non stick foil or parchment paper
These cookies are light, crispy & delicious
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