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Bar cookies are particularly easy to make since you melt the butter first, and these have a special spiciness from the singular taste of browned butter combined with cinnamon.
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10 ounces (20 tablespoons) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
1/2 cup sugar
2 large eggs
2 teaspoons pure vanilla extract
2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
2 teaspoons ground cinnamon
1/4 teapsoon kosher salt
2 cups coarsely chopped pecans, toasted
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