Praline Pecan Cookies

I should call them Texas Praline Pecan Cookies as I used fresh pecans from Seguin, TX, a gift from our friends Susan and Dale. This recipe accompanied our gift and yields buttery, nutty, delicious cookies.
Note: The recipe calls for 1 large egg but it seemed to me that our so called "large" egg was more medium sized so I used about a tablespoon of another slightly beaten egg.

Recipe and pecans came from Pale Pecan House, Seguin, TX.

Praline Pecan Cookies   About 3 dozen small cookies
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter
1 1/2 cups packed brown sugar
1 teaspoon vanilla
l large egg, beaten
1 cup finely chopped pecans
Pecan halves, if desired (I omitted these)

1. Position rack in middle of oven. Preheat oven to 350°. Line cookie sheet with parchment and spray lightly with pan release.
2. In large bowl, combine flour, baking powder and salt. Stir well.
   
3. In small saucepan, melt butter.
4. Remove from heat and add brown sugar and vanilla. Stir well.
   
5. Add beaten egg and stir until incorporated. (Add another tablespoon or so of beaten egg if mixture seems dry; mixture should be relatively stiff though.) 
   
6. Add the butter mixture to the dry ingredients and stir in the chopped pecan. 
   
7. Place rounded teaspoon of dough about 2" apart on cookie sheet. Press a pecan half in center of each cookie, slightly flattening it. If not using a pecan half, slightly flatten with fingers of the bottom of a glass.
   
   
   
   
8. Bake 12 minutes. Do not overtake as cookies set up as they cool and will harden if baked too long. 
   
9. Cool on a rack.
   

Recipe without photos . . .
Praline Pecan Cookies   About 3 dozen small cookies
1 3/4 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) butter
1 1/2 cups packed brown sugar
1 teaspoon vanilla
l large egg, beaten
1 cup finely chopped pecans
Pecan halves, if desired (I omitted these)

1. Position rack in middle of oven. Preheat oven to 350°. Line cookie sheet with parchment and spray lightly with pan release.
2. In large bowl, combine flour, baking powder and salt. Stir well.
3. In small saucepan, melt butter.
4. Remove from heat and add brown sugar and vanilla. Stir well.
5. Add beaten egg and stir until incorporated. (Add another tablespoon or so of beaten egg if mixture seems dry; mixture should be relatively stiff thoug) 
6. Add the butter mixture to the dry ingredients and stir in the chopped pecan. 
7. Place rounded teaspoon of dough about 2" apart on cookie sheet. Press a pecan half in center of each cookie, slightly flattening it. If not using a pecan half, slightly flatten with fingers of the bottom of a glass.
8. Bake 12 minutes. Do not overtake as cookies set up as they cool and will harden if baked too long. 
9. Cool on a rack.