<http://schema.org/recipeInstructions>
" Preheat oven to 350 degrees F. Line 4 cookie sheets with parchment paper. In medium bowl, with wire whisk, stir flour, baking soda, and salt. In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy, occasionally scraping bowl. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low; gradually beat in flour mixture just until blended, occasionally scraping bowl. With wooden spoon, stir in chopped pecans. Drop dough by rounded measuring teaspoons, 2 inches apart, onto prepared cookie sheets. Bake cookies 12 minutes or until golden brown. If decorating, bake 6 minutes and remove from oven. Press pecan half in center of each cookie or sprinkle top with red sugar sprinkles. Bake 6 minutes longer or until golden brown. Transfer to wire racks to cool. Repeat with remaining dough. Store cookies in airtight containers at room temperature up to 1 week or in freezer up to 1 month.Nutritional information is based on 1 cookie."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a11295/grandmother-zells-brown-sugar-pecan-crisps-recipe-ghk1211/?src=shelter_footer>