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PECAN FLORENTINES 
1/2 cup unsalted butter (room temperature)
1 cup granulated sugar
1 large egg
1 tsp. vanilla extract
1/4 tsp. baking soda
pinch of salt
1 cup quick cooking oats
1 cup pecan pieces

Line baking sheet with parchment paper. In large bowl beat butter and sugar until light and fluffy. Add egg and beat until incorporated. Add vanilla, baking soda and salt. Beat until blended. In food processor combine oats and pecan pieces. Pulse until nuts are just chopped. (Do not over process.) Add pecan mixture to butter mixture and beat until just blended. The dough will be stiff but sticky. Drop dough by the teaspoonful on prepared cookie sheet at least 3 inches apart. Flatten dough slightly with your fingertips. Bake at 350 for 7 to 9 minutes until light golden. Remove from oven and let cookies cool on baking sheet for 2 minutes. Carefully remove cookies and place on wire racks to cool completely. Reline the baking sheet each time with new parchment.

Makes about 60 cookies.

Submitted by: Peggy
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