Yield: 36 Servings
|1 pounds||Butter; browned (reserve 1/2 cup browned butter for frosting)|
|2 cups||Brown sugar|
|1 teaspoon||Baking soda|
|½ teaspoon||Baking powder|
|1 cup||Pecans; chopped (2/3 cup if measuring chopped pecans)|
|½ cup||Reserved browned butter|
|3 cups||Powdered sugar|
|¼ cup||Hot water|
From: Cindy@... (Cindy M. Carney) Date: 22 Mar 1995 19:14:46 -0600 I created this recipe last year in an attempt to emulate a cookie at a local cookie house that went out of business. I feel I succeeded, but my family and friends say I EXCEEDED their recipe with this one! It is truly terrific - note that browning the butter is the special secret in this recipe. Do NOT neglect that step! And, you MUST use butter - no margarine or butter substitutes will perform well its place.
The dough is so rich, it tastes like praline candy. But, just wait until you get it cooled and FROSTED!!! (yum, yum, yum!) After trying this terrific cookie, you may be tempted to send me money, but please - just e-mail me YOUR favorite baking recipe to Cindy@.... That will be sufficient recompense... (applause...) thank you... (bow...) thank you....
Brown butter in deep saucepan. To brown butter, place butter in saucepan over medium heat for 5 to 8 minutes, or until nut-brown. The butter will melt, then bubble, then foam, then turn nut-brown quickly thereafter.
Remove from heat. Reserve ½ cup browned butter for frosting.
Beat browned butter and brown sugar together until the browned butter isn't hot any more. Add eggs, vanilla, baking soda, baking powder, and salt; beat thoroughly. Add 3 cups flour and chopped pecans, and mix well.
Drop by tablespoons onto ungreased cookie sheet. Bake at 350 degrees 10 minutes.
Combine frosting ingredients, beat well, and spread over cooled cookies.
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