Butterscotch Pecan Thins

1. 1

   In a bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy and beat in the egg and the vanilla.

2. 2

   Into the bowl sift together the flour, the baking powder, and the salt, beat the dough until it is firm enough to handle.

3. 3

   Halve the dough and on a piece of wax paper form each half into a 6-inch log, using the wax paper as a guide.

4. 4

   Chill the logs, wrapped in the wax paper, for at least 4 hours or overnight.

5. 5

   Preheat the oven to 350F.

6. 6

   Cut the logs into 1/4-inch-thick slices with a sharp knife, arrange the slices 3 inches apart on lightly buttered baking sheets, and press a pecan half onto each cookie.

7. 7

   Bake the cookies in batches in the middle of the oven for 10 to 12 minutes, or until they are golden, and let them cool on the baking sheets for 1 minute.

8. 8

   Transfer the cookies to racks and let them cool completely.

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