Brown sugar-pecan cookies
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter or margarine, softened |
| ½ | cup | Firmly packed brown sugar |
| ½ | cup | Sugar |
| 1 | Egg | |
| 1 | teaspoon | Vanilla extract |
| 2 | cups | All-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ½ | cup | Finely chopped pecans |
| 1 | cup | Firmly packed brown sugar |
| ½ | cup | Half-and-half |
| 1 | tablespoon | Butter or margarine |
| 1½ | cup | Sifted powdered sugar (up to 1-2/3) |
| Pecan halves | ||
Directions
BROWN SUGAR FROSTING
GARNISH
Beat butter at medium speep with an electirc mixer; gradually add sugars, mixing well. Add egg and vanilla; beat well. Combine flour, soda, and salt; gradually adding to creamed mixture, mixing after each addition. Stir in pecans. Chill dough for 30 minutes. Shape dough into 1-inch balls; place on ungreased cookie sheets. Bake at 350 for 10-12 minutes. Cool on wire racks, and spread Brown Sugar Frosting over tops. Top each cookie with a pecan half. Yield: 5 dozen.
Brown Sugar Frosting: combine brown sugar and half-and-half in a saucepan.
Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 4 minutes. Remove from heat. Stir in butter. Add 1-½ cups powdered sugar, and beat at medium speed until smooth. Add remaining powdered sugar to desired consistency. Yield: 1-⅓ cups.
This looks hard but isn't and the cookies are worth the trouble! Posted to MM-Recipes Digest V3 #338 From: Pam and KerryAnn Cobb <priss@...> Date: Tue, 10 Dec 1996 06:50:16 -0600