Brown Sugar Pecan Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 1/16 cup Butter or margarine

• Baking & Spices

  • 1/2 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 2 cups Flour
  • 1/2 cup Granulated sugar
  • 2 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 tsp Vanilla

• Nuts & Seeds

  • 36 Pecan halves or chopped pecans
  • 1/2 cup Pecans

• Dairy

  • 1/2 cup Milk or cream

Found on thereciperebel.com

Description

Ingredients

• 1 cup butter or margarine, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla
• 2 cups flour (I did 50% whole wheat, 50% all-purpose, but you could use all-purpose)
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup finely chopped pecans
• 36 pecan halves or chopped pecans, toasted, optional
• 1 cup packed brown sugar
• ½ cup milk or cream (I use 1% milk)
• 1 tbsp butter or margarine
• 2 cups powdered sugar, sifted

Directions

• In the bowl of a stand mixer, beat butter and sugars until light and fluffy. Add in egg and vanilla and beat until combined.
• Add in flour, baking soda, and salt beat until combined. Stir in chopped pecans.
• Cover and refrigerate 30 minutes (or more).
• Preheat oven to 350 degrees F.
• Shape into 1 balls (I used a 1 tbsp cookie scoop) and place a couple inches apart on lightly greased cookie sheets or parchment paper. Bake 10 minutes or until set (not glossy at all in the middle) and lightly browned at the edges. Cool before frosting.
• Combine brown sugar and milk in a small pot over medium heat. Bring to a boil and boil 3-4 minutes, stirring constantly. Remove from heat and stir in butter.
• Stir in 1½ cups powdered sugar and whisk or beat with a mixer until smooth. If frosting is too thin, add more sugar, but keep in mind it will firm up dramatically within a few minutes.
• Spread each cookie with about 1 tbsp frosting and top with a pecan or chopped pecans. Let frosting set before storing.