2 1/4 cups all-purpose flour*
2 tsp. baking powder
1/2 tsp. salt
2/3 cup butter
1/2 cup firmly packed brown sugar
1/4 cup granulated sugar
1 egg
1 tsp. vanilla
1/3 cup chocolate sprinkles or jimmies
1/3 cup pecans, chopped fine

Sift together flour, baking powder and salt. Set aside.

Cream butter. Gradually add sugars, creaming well.

Blend in egg and vanilla. Stir in the dry ingredients; mix well.

Remove two-thirds of dough to board which has been sprinkled lightly with sugar.

Blend chocolate sprinkles into remaining one-third of dough

Roll out half of plain dough to an 8x4-inch rectangle. Shape half of chocolate-speckled dough into a roll 8-inches long; place on rectangle of plain dough. Mold sides of plain dough around chocolate dough. Repeat with remaining dough.

Roll in chopped pecans, pressing nuts firmly into dough (rolls will stretch to about 10-inches). Wrap rolls of dough in waxed paper or plastic (Saran) wrap. Chill dough at least 2 hours.

Preheat oven to 400°F.

Cut dough into slices 1/4-inch thick and place on ungreased baking sheets.

Bake at 400°F for 7 to 9 minutes until light golden brown.

Note: If you use self-rising flour, omit baking powder and salt.

Makes about 5 dozen cookies.