1/2 c. plus 2 tbsp. butter, softened and divided
1 1/2 c. coarsely chopped pecans
1/2 c. granulated sugar (divided)
6 tbsp. brown sugar (firmly packed)
1 egg
1/2 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt

Preheat oven to 375 degrees. In large skillet melt 2 tablespoons butter over medium heat. Stir in pecans and cook 10-15 minutes or until pecans are dark brown. Remove from heat and stir in 2 tablespoons granulated sugar. Cool to room temperature.

Cream remaining butter and sugars in a large bowl until fluffy. Beat in egg and vanilla. Sift next three ingredients into a small bowl. Add dry ingredients to creamed mixture, stirring until a soft dough forms. Fold in pecans.

Drop by tablespoonfuls onto a greased baking sheet. Bake 8-10 minutes or until edges are brown. Cool on wire rack. Store in air-tight container. Yield: About 2 dozen cookies.