1Combine the softened butter and the sugar. Mix them until they're light and fluffy.
2Add the vinegar and mix it in.
3Add the baking soda and mix it in.
4Add the rum extract and mix it in.
5Add the flour, mix thoroughly.
6Mix in the chopped pecans.
7Drop by spoonful onto a prepared baking sheet.
Bake at 325* for 18-20 minutes, or until slightly golden on top.
8Remove from the oven and let the cookies cool on the baking sheet for 2 minutes.
Transfer the cookies to a wire rack and cool completely.
Store in a cookie jar or airtigh container, to keep them moist and soft.
1) If you can't find raspberry vinegar, any fruit vinegar would work. Or just use white vinegar.
2) If you don't want to use rum extract, use any other flavor you like, or just use vanilla.
3) You might like to add mini chocolate chips, or press a chocolate candy into the center of each cookie before baking.