1 cup butter, room temperature
1 cup sugar
2 egg yolks
1/2 teaspoon vanilla extract
2 tablespoons praline liqueur
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup pecan halves
Cream butter. Gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
Combine flour, baking powder and salt. Gradually add to creamed mixture, mixing well. Shape dough into 1-inch balls (I used a #100 portion scooper). Place 2 inches apart on ungreased cookie sheets. (I lined my cookie sheets with parchment paper.) Press a pecan half into center of each cookie. Bake at 300 degrees for 20 minutes or until lightly browned. Cool on wire racks. I got 5 dozen cookies using the portion scooper.
-Recipe courtesy of Sue Doeden