A real cookie jar cookie, with melt-in-your-mouth butterscotch flavor.
½cup (1stick) unsalted butter, softened
1cup dark brown sugar
2teaspoonspure vanilla extract
1cup coarsely chopped pecans (or walnuts)
Preheat the oven to 375°F. Butter two baking sheets; set aside.
Cream the butter and brown sugar in an electric mixer at medium speed until light, about 3 minutes. Add the egg and vanilla; continue to beat until the mixture is smooth. Meanwhile, sift the flour, baking powder, baking soda, cinnamon, and salt onto a sheet of wax paper. Lower the mixer speed and add the dry ingredients, mixing just until blended. Stir in the pecans.
Drop the dough by level tablespoonfuls onto the baking sheets, spacing them 2inches apart (these cookies spread as they bake). Bake8 minutes. Let the cookies cool for a few minutes on the baking sheets to firm up; then transfer to a wire rack to cool completely. Store airtight, with wax paper between layers. These cookies keep well for several days, and also make good gifts.