About 2 hours before serving or up to 3 days ahead

1. In large bowl, measure all ingredients except pecans halves.

2. With mixer at low speed, beat ingredients until blended, occasionally scraping bowl with rubber spatula. Increase speed to medium. Beat for 1 minute.

3. Prehead oven to 350 degrees F.

4. Using 2 tablespoons batter for each cookie, spoon batter into mounds, about 2 inches apart, on ungreased large cookie sheet. Press a pecan half into center of each cookie.

5. Bake cookies 18-20 min. until golden brown.

6. With pancake turner, carefully loosen cookie and remove to wire racks to cool.

7. Store cookies in tightly covered container to use up within three days.