Pecan Crisps

2 cups sugar
3/4 cup very finely chopped pecans
1/3 cup butter or margarine (softened)
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt

Heat oven to 375º. Mix sugar and pecans in large bowl; reserve 3/4 cup. Beat butter, vanilla and eggs into remaining sugar mixture with electric mixer on low speed, or mix with spoon. Stir in flour, baking powder and salt. Roll dough into rectangle, 18 x 13 inches, on lightly floured surface. Sprinkle with reserved sugar mixture. Press sugar mixture into dough with rolling pin. Cut dough diagonally every 2″ in both directions with pastry wheel or knife to form diamonds. Place about 2″ apart on ungreased cookie sheet. Bake 8 – 10 minutes or until golden brown. Immediately remove from cookie sheet to wire rack.

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