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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 18 |
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These cookies are delicious plain, but I like to make them into sandwich cookies with the brown butter filling. In a pinch, you can use a can of frosting. Ingredients:
1 cup butter, softened |
2/3 cup packed brown sugar |
2 egg yolks |
1/2 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup finely chopped pecans |
1/4 teaspoon salt |
filling: |
2 tablespoons plus 1-1/2 teaspoons butter |
1-1/2 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons heavy whipping cream |
Directions:
1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg yolks and vanilla. Combine the flour, pecans and salt; gradually add to the creamed mixture and beat well. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours.
2. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 11-13 minutes or until golden brown. Remove to wire racks to cool.
3. For filling, in a small saucepan, cook butter over medium heat until golden brown. Pour into a large bowl, beat in the confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies. Yield: about 3 dozen.
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