Pecan-Cinnamon Wafers

1. Beat butter, 1/2 cup granulated sugar and brown sugar in a mixing bowl with an electric mixer on medium-high until creamy. Add egg and vanilla and beat well. Combine flour, baking powder and salt in a medium bowl and add to the butter mixture. Beat on low speed until combined. Stir in pecans.

2. Divide the dough in half and use lightly floured hands to shape each portion into a 6-inch round log. Wrap each log in wax paper and freeze until firm, at least 1 hour.

3. Preheat oven to 350°F.

4. Unwrap the dough and let stand at room temperature for 5 minutes. Combine the remaining 1/4 cup granulated sugar and cinnamon on a shallow plate. Roll the logs in the sugar mixture, then slice each into 24 (1/4-inch-thick) cookies. Place the cookies about 2 1/2 inches apart on ungreased baking sheets.

5. Bake, one batch at a time, until lightly browned, 10 to 12 minutes. Transfer to wire racks to cool.

Note: Whole-wheat pastry flour is milled from soft wheat. It contains less gluten-forming potential than regular whole-wheat flour and helps ensure a tender result in delicate baked goods while providing the nutritional benefits of whole grains. Both are available in large supermarkets or natural-foods stores (or online from bobsredmill.com or kingarthurflour.com). Store in an airtight container in the freezer.

To Make Ahead: Wrap dough in wax paper and plastic wrap and freeze for up to 3 months. Store cookies airtight for up to 5 days or freeze for up to 3 months.