ROSEMARY PECAN COOKIES

Steps:

• Preheat oven to 350°F.
• In a large bowl, cream butter and sugars until light.
• With mixer on low speed add flour, ground pecans, salt, vanilla and rosemary and mix well. Dough will be crumbly.
• Fill 12 cups of muffin tin with dough patting the dough firmly into each cup with your fingers.
• Put muffin tin in refrigerator for 20-30 minutes.
• Optional: with a skewer or chopstick mark each cookie with a decorative pattern.
• Place one pecan half in the center of each cookie.
• Bake 15-20 minutes or until centers are firm to the touch and edges are golden brown.