Directions

1. Place in medium saucepan over medium heat and cook 5 to 7 minutes until browned, swirling frequently:
   Butter, cut into 4 pieces

2. Let cool completely. Stir in until thoroughly blended:
   Light brown sugar
   Egg

3. Whisk together then add:
   Flour
   Whole wheat flour
   Cinnamon
   Salt

4. Stir until completely incorporated.

5. Stir in:
   Pecans, chopped fine

6. Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees.

   Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutters, then transfer cookies onto cookie sheets that have been lined with parchment paper or silicone liners.

   Bake 8 to 10 minutes, until lightly browned around the edges.

   Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely.

   Frost cookies if desired before serving.

7. My favorite shapes for Brown Sugar Pecan Cookies include the Turkey cookie cutter, the Pumpkin cookie cutter, and the Oak Leaf cookie cutter.
8. Enjoy!