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1 3/4 C. all-purpose flour
1/4 tsp. salt
1/2 tsp. Clabber Girl Baking Soda
1/2 C. pecans, chopped
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
Mix together the flour, baking soda, and cream of tartar then set aside.
In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.
Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.
Add the pecans and mix them in with a large spoon.
Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.
Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.
1 3/4 C. all-purpose flour
1/4 tsp. salt
1/2 tsp. Clabber Girl Baking Soda
1/2 C. pecans, chopped
1/2 tsp. cream of tartar
1/2 C. unsalted butter, room temperature
1/2 C. brown sugar
1/2 C. powdered sugar
1 tsp. vanilla extract
1 egg, beaten
Mix together the flour, baking soda, and cream of tartar then set aside.
In another bowl, using a hand mixer or stand mixer, cream together the butter and sugars until fluffy.
Then add the vanilla, salt, egg and beat until smooth.
Slowly combine the flour mixture into the liquid mixture. Continue mixing with each flour mixture addition. The dough will be a thick so be sure to add flour mixture a little at a time.
Add the pecans and mix them in with a large spoon.
Roll dough into 1 1/2 inch balls and lay out on an ungreased baking sheet. Using the end of a cup, flatten each dough ball to about 1/2 inch thick.
Bake at 350° F. for 12 to 15 minutes or until very lightly browned on the edges. Remove and cool.