Crisp Pecan Cookies

Ingredients

• 0.5 teaspoon double-acting baking powder 
• 1 cup brown sugar packed
• 5 tablespoons butter softened
• 1 large egg white 
• 1 cup flour all-purpose
• 3 tablespoons pecans toasted finely chopped
• 0.3 cup powdered sugar divided
• 0.3 teaspoon salt 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• sieve
• blender
• measuring cup

Directions

1. Lightly spoon flour into a dry measuring cup; level with a knife.
2. Combine flour, baking powder, and salt, stirring with a whisk.
3. Combine brown sugar and butter in a bowl, and beat with a mixer at high speed until light and fluffy.
4. Add the vanilla extract and egg white, and beat for 1 minute. Stir in the flour mixture and chopped pecans. Refrigerate the dough for 30 minutes.
5. Preheat oven to 35
6. Place 1/4 cup powdered sugar in a small bowl. With moist hands, shape dough into 30 (1/2-inch) balls.
7. Roll balls in 1/4 cup powdered sugar.
8. Place 2 inches apart on baking sheets coated with cooking spray.
9. Place pans in freezer for 10 minutes.
10. Bake at 350 for 12 minutes or until cookies are golden. Cool on pans 2 minutes.
11. Remove from pans; cool completely on wire racks. Using a fine sieve, sprinkle the remaining powdered sugar over the cookies.