Soft, chewy, pecan cookies topped with brown sugar frosting.
Course: Dessert
Cuisine: American
Servings: 36cookies
Ingredients
PECAN COOKIES:
1c.buttersoftened
1/2c.granulated sugar
1/2c.brown sugarpacked
1lg.egg
1tsp.vanilla extract
2c.all-purpose flour
1/2tsp.baking soda
1/4tsp.salt
1/2c. chopped pecans
36pecan halvesor chopped pecans, for decorating
BROWN SUGAR FROSTING:
1 1/2c.confectioner's sugarsifted
1c.brown sugarpacked
1/2c.heavy cream
1T.buttersoftened
Instructions
COOKIES: In a large bowl, beat together butter and sugars, until light and fluffy. Add egg and vanilla, beat until combined.
In a separate bowl, combine flour, baking soda, and salt. Add dry ingredients to wet ingredients, beat until combined. Stir in a 1/2 cup chopped pecans. Cover and refrigerate for 1 hour or more.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
Using a tablespoon or cookie scoop, shape cookie dough into 1-inch balls and place 2-inches apart on prepared baking sheets. Bake for 10 minutes or until set and lightly brown around the edges. Cool before frosting.
FROSTING: Sift confectioner's sugar into a large bowl; set aside.
In a small saucepan, over medium heat, bring brown sugar and cream to a boil. Boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
Pour brown sugar mixture over confectioners' sugar, beat with an electric mixer until smooth.
Immediately spread each cookie with about 1 tablespoon of frosting, and top with a pecan or chopped pecans. Let frosting set before storing.