Saturday, September 29, 2012

Brown Sugar Frosted Pecan Sandies

I was looking for a shortbread type cookie and found this recipe in one of my favorite cookbooks - Dining by Fireflies - by the Junior League of Charlotte.  I have always loved everything I have tried from there and this cookie was no different.  It was wonderful!  I even wrapped a few up and sent them to my college freshman and she gave them a thumbs up - 5 days after baking them!

Brown Sugar Frosted Pecan Sandies (adapted from Dining by Fireflies)


1 cup butter, softened
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup pecans, (finely chopped)  (I think I forgot this ingredient and it would have made them even better)


1 cup brown sugar, packed
1/2 cup half and half
1 Tbsp butter
1 1/2 to 1 2/3 cups powdered sugar, sifted

Preheat oven to 350.  Cream butter and sugars in large bowl with mixer until well blended.  Beat in egg and vanilla.  Combine flour, soda, and salt in a small bowl and gradually add to creamed mixture.  Mix well after each addition.  Stir in chopped pecans and chill dough 30 minutes. Shape dough into 1-inch balls and place on ungreased cookie sheet.  Bake 10-12 minutes.  Cool on wire racks.  When completely cool. spread cookies with Brown Sugar Frosting and top with a pecan half.

For Frosting - Combine brown sugar and half and half in a small saucepan.  Cook over moderate heat, stirring constantly, ntil mixture comes to a boil.  Continue to boil 4 minutes - stirring.  Remove from heat and stir in butter.  Add 1 1/2 cups sifted powdered sugar and beat with mixer until smooth.  Add more powdered sugar if needed to reach spreading consistency.

Printable Version


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