Rosemary Pecan Cookies

1. 1

   Preheat oven to 350u00b0F.

2. 2

   In a large bowl, cream butter and sugars until light.

3. 3

   With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.

4. 4

   Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.

5. 5

   Put muffin tin in refrigerator for 20-30 minutes.

6. 6

   Optional: with a skewer or chopstick mark each cookie with a decorative pattern.

7. 7

   Place one pecan half in the center of each cookie.

8. 8

   Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.

* Per serving · 4 servings · Values may vary.

No additional tips available.