Rosemary Pecan Cookies

• 8 tablespoons butter or 8 tablespoons margarine, room temp
• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1 1/4 cups flour
• 1/2 cup ground pecans, toasted
• 12 pecan halves (to garnish)
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 tablespoon fresh rosemary, finely chopped

1. Preheat oven to 350u0b0F.
2. In a large bowl, cream butter and sugars until light.
3. With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
4. Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
5. Put muffin tin in refrigerator for 20-30 minutes.
6. Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
7. Place one pecan half in the center of each cookie.
8. Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.

butter, brown sugar, white sugar, flour, ground pecans, pecan, salt, vanilla extract, fresh rosemary

Taken from www.food.com/recipe/rosemary-pecan-cookies-78969 (may not work)