2. Combine cake mix, yogurt, egg, butter and chopped
pecans in large bowl. Beat at low speed with electric
mixer until blended. Drop by rounded teaspoonfuls 2"
apart onto greased baking sheets. Press pecan half
onto center of each cookie. Bake at 350 F. for 11-13
minutes or until golden brown. Cool 1 minute on baking
sheets. Remove to cooling racks. Cool completely.
Store in sirtight container.
Makes 4-1/2 to 5 dozen cookies.
TIP: Cookies may be stored in an airtight container in
freezer for up to 6 months.
