Cinnamon Pecan Icebox Cookies

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat butter with an electric mixer until creamy. Gradually add both sugars and beat well. Add egg and vanilla extract and beat well.

Combine flour mixture with butter mixture, beating well on medium speed. Stir in the chopped pecans. Cover bowl and chill dough in refrigerator for 2 hours.

After 2 hours, remove dough and shape into two 6-inch logs. Wrap logs in wax paper and freeze until firm.

In a small bowl, stir together 1/2 cup sugar and 1 1/2 teaspoons ground cinnamon. Pour mixture into a pie tin or a dinner plate.

Preheat oven to 350 degrees F. Unwrap frozen dough and roll in sugar mixture. Slice frozen dough into 1/2-inch thick slices. Place 1 inch apart onto ungreased cookie sheets.

Bake for 12-14 minutes or until lightly browned. Transfer cookies immediately to a cooling surface.