Pecan Cookies 1

4 oz. plain flour

2 oz. cornstarch

3/4 tsp baking powder pinch of salt

2 tsp ground ginger

1 tsp ground mixed spice

1 tsp ground cinnamon

2 oz. Sweet & Salty™ pecans, finely chopped

3 oz. butter

2 oz. light brown sugar

1 oz. dark brown sugar

1 1/2 oz. dark corn syrup

30 Carolyn’s Gourmet Sweet & Salty™ pecan halves, to decorate

Lightly grease several baking sheets.

Sift the flour, cornstarch, baking powder, salt, and the spices into a bowl. Stir in the chopped pecans.

Beat the butter with the sugars until very soft, light and fluffy. Beat in the corn syrup, then mix in the flour and nut mixture. Knead the dough very lightly on a floured surface until smooth.

Divide the dough into 1/2 oz. pieces. Roll each one into a ball and place on the greased baking sheets, spacing the balls well apart. Flatten each ball of dough with a fork, then press a pecan nut half into the center of each one.

Bake at 350 degrees F for 15-20 minutes, until just lightly browned around the edges.

Allow to cool slightly on the baking sheets, then remove with a spatula to racks to cool completely.