Thin, crisp pecan cookies garnish with decorative sugar crystals and pecan halves.

Pecan Refrigerator Slices

1/2 cup granujlated sugar 3/4 cup packed dark brown sugar 1/2 cup butter 1 large egg 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon nutmeg 1/4 teaspoon salt 3/4 cup finely ground pecans 2 tablespoon decorative sugar crystals 64 pecan halves for garnish (optional)

In large bowl, cream together sugar, brown sugar and butter. Stir in egg and vanilla. In medium bow, sift flour, baking powder, nutmeg and salt. Stir dry ingredients into sugar mixture, blending. Add ground pecans.
On flat surface, spread out a piece of wax paper. Shape cookie dough into a long tube, about 2 inches thick. Place on wax paper. Roll up paper to cover dough completely, twisting ends to seal. Freeze at least 2 hours, or up to 24 hours. (Dough may be wrapped tightly in plastic wrap and frozen for up to 1 month.)
When ready to cook, preheat oven to 350°F (175°C). Coat 2 sheet pans with baking spray.
Slice dough into thin slices; place on prepared sheet pans, spacing cookies about 2-inches apart.
Sprinkle cookies with sugar crystals; press a pecan half into top of each.
Bake in preheated oven 15 to 16 minutes, until browned on bottom.
Transfer cookies to racks to cool completely.

Makes 64 cookies.

**Note: If cooking less than the entire roll of dough, re-roll unused dough and store in refrigerator or freezer for later use.

Nutritional Information, Per Cookie: 52 calories; 7 g carbohydrate; 2.5 g fat, 1 g saturated fat

Recipe provided courtesy of The Sugar Association, Inc.