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Pecan-Chocolate Chip Cookies

1 cup unsalted butter, at room temperature
1/2 teaspoon vanilla extract
1/4 cup confectioners' sugar
2 cups minus 2 tablespoons flour (1 cup plus 14 tablespoons)
1/4 teaspoon salt
1/2 cup toasted chopped pecans
1/2 cup chopped bittersweet chocolate

In bowl of heavy-duty electric mixer, beat together butter and
vanilla until light. Stir in confectioners'sugar, 1/4 cup at a
time, until creamy. Stir toge ther flour and salt. Stir in flour
1/4 cup at a time, but do not over-beat. Stir in pecans and
chocolate.

Scoop out dough and form into 12 (1/2 inch thick and 2 to 3 inches
in diameter) cookies on ungreased baking sheet. Chill in refrigerator
1 hour.

Bake cookies at 300 degrees about 45 minutes until just turning
brown around edges and cooked through at center. Remove from oven.
Place cookies on wire rack to cool. Makes 1 dozen cookies.

Notes: To toast pecans: Place on baking sheet. Toast in oven at
300 degrees 5 to 10 minutes, shaking sheet once or twice until nuts
are fragrant and slightly browned. Remove from o ven and from
baking sheet immediately. Roasted salted pecans are also excellent
in this recipe. If using them, omit salt.

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