Yield: 1 Servings
|½ cup||Brown sugar, firmly packed|
|1 cup||Butter or margarine,|
|2 \N||Eggs, separated|
|2 cups||All purpose flour|
|1½ cup||Finely chopped pecans|
|2 cups||Confectioners sugar|
|3 tablespoons||Butter or margarine,|
|\N \N||Food color|
|1 tablespoon||Milk, or more|
Heat oven to 325 F. Lightly grease cookie sheets. In large bowl, beat brown sugar and 1 cup margarine until light and fluffy. Add egg yolks; blend well. Lightly spoon flour into measuring cup; level off.
Add flour and ⅛ ts salt; mix well. In small bowl, slightly beat egg whites. Shape dough into ¾-inch balls. Dip in egg whites; roll in pecans. Place 2 inches apart on greased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 325 F for 12-15 minutes or until edges are light golden brown. Cool 1 minute, remove from cookie sheets. In small bowl, combine all frosting ingredients, adding enough milk for desired spooning consistency,blend until smooth. Spoon or pipe frosting into center of each cookie.
TIP: To make chocolate frosting, omit food color and add 2 tbsp unsweetened cocoa.