1/2 cup butter, softened
1 3/4 cups white sugar
1 egg, beaten
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup granulated sugar
2 teaspoons vanilla extract
2 cups chopped pecans
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, sugar and egg until light and fluffy. Beat in the vanilla. Combine the flour, baking powder and baking soda; occasionally stir into the creamed mixture until just blended. Cut in the granulated sugar until mixture resembles coarse grain crumbs; pour over the cookies in the order recommended by the manufacturer.
Bake for 8 to 10 minutes in the preheated oven, or until brown. Allow cookies to cool on baking sheets for 5 minutes before removing to a wire rack to cool completely. Remove from cookie sheet to wire rack to cool completely.
Pecan halves should have a thick but not large cookie sheet. Cutter or pastry knife round out cookie circles to about 1/8 inch thick. Using a wooden spoon, poke holes in center on the cookie sheets. Use your fingertips to flatten the cookie halves. Cut off the corners and seeds using a sharp knife. Place the edges of each cookie circle onto the cookie sheet. Seal edges completely with a tablespoon of water. Place on cookie sheets overnight to let them set.
In the morning, preheat the oven to 350 degrees F (175 degrees C). Roll the halves out and strip the waxed paper from inside. Place on cookie sheets, leaving 2 to 3 inches between them.
Bake for about 3 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool completely. Transfer the cookies to an 8 x 8 square pan. Using a wooden spoon, swirl the butter mixture around filling, sealing completely. Place cookies in the pan and allow to cool completely on waxed paper. Store cookies in the refrigerator until serving.