Bake at 350 for 15-18 minutes.
- 2½ c. flour
- ½ teaspoon baking powder
- 1 cup butter in 2 quart sauce pan over low heat.
Remove from heat.
- ¾ c. brown sugar
- 1 teaspoon vanilla
- ⅓ c. pecans chopped
Add dry ingredients - mix thoroughly.
Shape dough into balls using teaspoon. Flatten on one side by pressing on ungreased baking sheet. Pinch top to point.
Bake at 350 for 15-18 min. until golden brown. Cool.
Melt: ½ lb (about 24) candy carmels & ¼ c. water in top of double boiler.
Dip flat ends of cookies into carmel mixture about ¼ inch deep then into ¾ cup pecans coating bottom with nuts.