Pecan Sugar Cookies Lee Bailey's Good Parties Yield: about 3 dozen cookies These are very delicious and very thin, and should be kept in an airtight tin so the humidity won't get to them. 8 Tbsp. margarine, softened (or butter) 8 Tbsp. unsalted butter, softened ¾ cup tightly packed brown sugar 1 egg yolk 1 tbsp. vanilla extract 1 cup finely ground pecans ¾ cup flour ¼ tsp. salt Preheat the oven to 350o. Cream the margarine and butter with the sugar. Add the egg yolk and vanilla and stir. Mix together the pecans, flour, and salt. Combine thoroughly with the sugar mixture. Using two teaspoons, push off a teaspoonful at a time onto an ungreased cookie sheet. Leave several inches between each dab of dough, as they spread out quite a lot, becoming paper-thin. Bake for 9 to 11 minutes, until golden brown. Letting them get too dark will ruin their taste. The varying cooking time has to do with the accuracy of your oven and the amount of dough dropped from the teaspoon. Test just two or three cookies on a small sheet to get your timing right. Let the cookies cool for about 3 or 4 mintues before removing them with a spatula, the end of which should be wiped off with a paper towel after you have removed several cookies. If you try to lift the cookies up too soon you will destroy their shape. If left waiting too long, they will break up when you try to remove them. All this sounds much more complicated than it really is. Just do your test batch and you will get the hang of it right away.

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