Pecan Crisps

1. 1

   Finely chop 1/2 cup pecans; reserve remaining pecan halves for garnish.

2. 2

   Into large bowl, measure chopped pecans and remaining ingredients.

3. 3

   Knead until mixture holds together.

4. 4

   Preheat oven to 350u00b0.

5. 5

   Between 2 sheets of waxed paper, roll half of dough 1/4-inch thick.

6. 6

   With 2-inch flower-shaped cookie cutter, cut dough into rounds.

7. 7

   With pancake turner, place rounds 1 inch apart, on ungreased cookie sheet.

8. 8

   Press a reserved pecan half into each. Bake cookies 10 minutes or until lightly browned.

9. 9

   Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely.

10. 10

    Repeat with remaining dough, trimmings and pecans. Store cookies in tightly covered containers.

11. 11

    Contain 70 calories each.

12. 12

    Yields about 5 1/2 dozen cookies.

13. 13

    Time:

14. 14

    About 2 hours before serving.

No additional tips available.