| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 60 | Servings | ||
INGREDIENTS
| 1 | c | Butter or margarine, softened |
| 1/2 | c | Firmly packed brown sugar |
| 1/2 | c | Sugar |
| 1 | Egg | |
| 1 | ts | Vanilla extract |
| 2 | c | All-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 1/2 | c | Finely chopped pecans |
| 1 | c | Firmly packed brown sugar |
| 1/2 | c | Half-and-half |
| 1 | tb | Butter or margarine |
| 1 1/2 | c | Sifted powdered sugar (up to 1-2/3) |
| Pecan halves |
INSTRUCTIONS
BROWN SUGAR FROSTING GARNISH Beat butter at medium speep with an electirc mixer; gradually add sugars, mixing well. Add egg and vanilla; beat well. Combine flour, soda, and salt; gradually adding to creamed mixture, mixing after each addition. Stir in pecans. Chill dough for 30 minutes. Shape dough into 1-inch balls; place on ungreased cookie sheets. Bake at 350 for 10-12 minutes. Cool on wire racks, and spread Brown Sugar Frosting over tops. Top each cookie with a pecan half. Yield: 5 dozen. Brown Sugar Frosting: combine brown sugar and half-and-half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil; boil 4 minutes. Remove from heat. Stir in butter. Add 1-1/2 cups powdered sugar, and beat at medium speed until smooth. Add remaining powdered sugar to desired consistency. Yield: 1-1/3 cups. This looks hard but isn't and the cookies are worth the trouble! Posted to MM-Recipes Digest V3 #338 From: Pam and KerryAnn Cobb <[email protected]> Date: Tue, 10 Dec 1996 06:50:16 -0600
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