In mixer, cream together butter, mascarpone, and sugars.

Add egg, extracts, and mix well Sift together dry ingredients (flour, bs, and salt); stir into batter until just mixed well.

Stir in nuts

Refrigerate dough, covered, for at least one hour.

Drop batter, using a small (3 cm) ice cream scoop, onto parchment lined cookie sheets, 5 cm apart

Bake at 350ºF/175°C for 15 to 17 minutes

Cool pan on a rack for five minutes, then slide cookies directly on a rack to finish cooling.

Sift cooled cookies with powdered sugar, right before serving.

* to dry roast pecans – place pecans onto a small pan and roast in a 325⁰ oven for about 12 – 15 min.; do not burn!