Butterscotch Fingers

Preheat oven to 350 degrees. In a small bowl, combine flour, baking powder, and salt. In a large bowl, with mixer at medium speed, beat the sugar and butter until creamy, occasionally scraping the bowl with a rubber spatula. Add the vanilla, and then the egg, and beat well. On slow speed, gradually add the flour mixture; beat until just blended, occasionally scraping the bowl. With a spoon, stir in pecans.

On a lightly floured board, shape the dough into a 12 x 3 3/4 x 1-inch brick. Wrap with plastic wrap and freeze for 2 hours. Or place in the refrigerator overnight, until firm enough to slice.

Grease a large cookie sheet. With a sharp knife, cut brick crosswise into 1/8 inch thick slices. Place slices 1 inch apart on the cookie sheet. Bake cookies 12 minutes, or until lightly browned around edges. Transfer cookies to a wire rack to cool. Repeat with remaining dough.

Yields 6 dozen cookies.