1 1/2 cups all-purpose flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/2 cup (1 stick) butter
1/2 cup brown sugar, packed
2 eggs
1 tsp. vanilla
1 (8 oz.) pkg. large pecan halves (about 160 halves)
chocolate icing (see below)

Sift together first three ingredients; set aside. Cream together butter and brown sugar in bowl until light and fluffy, using electric mixer on medium speed. Add eggs, one at a time, beating well after each one. Beat in vanilla. Gradually stir dry ingredients into creamed mixture, mixing well. Arrange pecan halves in clusters of four, about 2-inches apart on ungreased baking sheets, placing halves in form of a cross (+).

Drop dough by rounded teaspoonfuls in center of each cluster. Bake at 350°F until golden brown (about 10 minutes). Remove and cool. Prepare icing. Frost centers of each cookie.

Makes 40 cookies.

Chocolate Icing:

1 c. powdered sugar
3 tbsp. milk
1 tbsp. butter
1 1/2 (1 oz. ea.) sq. unsweetened chocolate, melted and cooled

Combine all ingredients in bowl. Stir and smooth.

Submitted by: Cathy Hurley