You may also like
Categories:Viewed: 12 - Published at: 5 years ago
Ingredients
- 1 cup butter, softened
- 23 cup firmly packed brown sugar
- 2 egg yolks
- 12 teaspoon vanilla extract
- 2 12 cups all-purpose flour
- 13 cup finely chopped pecans
- 14 teaspoon salt
- 14 cup butter
- 2 cups powdered sugar
- 12 teaspoon vanilla extract
- 2 -3 tablespoons half-and-half cream (*)
Method
- Combine 1 cup butter and brown sugar in large mixer bowl.
- Beat at medium speed, scraping bowl often, until creamy.
- Add egg yolks and vanilla; continue beating until well mixed.
- Add flour, pecans and salt.
- Reduce speed to low; beat until dough forms a ball.
- Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter).
- Wrap each roll tightly in plastic food wrap.
- Refrigerate 3 hours or overnight.
- Heat oven to 350F Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets.
- Bake for 7 to 9 minutes or until edges are lightly browned.
- Let stand 1 minute; remove from cookie sheets.
- Cool completely.
- Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes).
- (Butter will bubble and foam.
- WATCH CLOSELY.)
- Immediately remove from heat.
- Cool 5 minutes.
- Stir in powdered sugar, vanilla and enough half& half for desired spreading consistency.
- Spread 1 level teaspoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down.
- Squeeze together gently.
- Repeat with remaining cookies.
- *Substitutewhipping cream.
- TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter.
- Continue beating until dough forms a ball (2 to 3 minutes).
- TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.