Pecan Puffets

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup margarine
1 cup brown sugar
1 egg
1/2 teaspoon vanilla
1/2 cup chopped pecans
Pecan halves for garnish

Sift flour, baking soda, salt, and cream of tartar; set aside. Cream margarine until fluffy; add sugar gradually creaming until smooth. Beat in egg and vanilla. Add flour 1/4 at a time, mixing well each time. Fold in chopped nuts. Shape into 2 logs. Wrap in waxed paper. Chill until firm. Can be made days ahead and frozen. Slice and bake on ungreased cookie sheets. Bake in 400 degree oven for 8 to 10 minutes.

Frosting:
3 Tablespoons margarine
1 cup powdered sugar
1 1/2 Tablespoons milk
1/2 teaspoon vanilla

Mix soft margarine, gradually adding powdered sugar. Add milk as needed to make frosting that holds shape. Stir in vanilla. Put about 1/2 teaspoon frosting in the center of each cooled cookie. Place a pecan half on top. Makes about 3 dozen.

Submitted by Rebecca