13/4 cups flour
3/4 cup butter, softened
1/4 cup confectioners’ sugar
1/4 cup packed dark brown sugar
1/2 teaspoon vanilla
1/4 teaspoon baking powder
11/2 cups finely chopped pecans, toasted
Beat all the ingredients except the pecans in a large bowl until well mixed. Stir in half the pecans. Shape the dough into a log about 12 inches long and 2 inches in diameter. Wrap in parchment paper or plastic wrap and refrigerate at least 2 hours or up to 2 weeks.
When ready to bake, heat the oven to 375 degrees. Slice the dough with a sharp knife into rounds no more than 1/4 inch thick. Place on ungreased or parchment-lined baking sheets 1 inch apart. Sprinkle with remaining pecans. Bake 8 to 10 minutes, until edges just begin to brown. Allow to cool a minute on cookie sheet before removing to wire racks. Makes about 48 cookies.
Per cookie: 72 calories (66 percent from fat), 5.5g fat (2.1 g saturated, 2.2 g monounsaturated), 12 mg cholesterol, .9g protein, 5 g carbohydrates, .5 g fiber, 29mg sodium.