1. Finely chop 1/2 cup pecans; reserve remaining pecan halves for garnish. Into large bowl, measure chopped pecans and remaining ingredients. Knead until mixture holds together.

2. Preheat oven to 350'F. Between 2 sheets of waxed paper, roll half of dough 1/4" thick. With 2" flower-shaped cookie cutter, cut dough into rounds. With pancake turner, place rounds, 1" apart, ungreased cookie sheet; press a reserved pecan half into each.

3. Bake cookies 10 minutes or until lightly browned. Cool cookies slightly on cookie sheet; carefully remove to wire rack to cool completely. Repeat with remaining dough, trimmings, and pecans. Store cookies in tightly covered containers.

Miscellaneous recipes from the collection of Mike Orchekowski.