Makes about 3 dozen cookies
Here’s what you will need:
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
1/2 cup finely chopped pecans
Pecan halves or chopped pecans for garnish
Brown Sugar Frosting
1 cup packed brown sugar
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon salt
2 cups confectioner’s sugar
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy (about 5 minutes). Add the egg and vanilla and beat until combined.
Mix in the dry ingredients until just combined; then stir in the chopped pecans. Cover the dough and refrigerate for at least one hour.
Once the dough is chilled, begin by preheating your oven to 350 degrees F.
Shape the dough into 1-inch balls and place two inches apart on a cookie sheet lined with parchment paper. Bake for 10 minutes or until set. The cookies should just start to lightly brown. Allow to cool.
Meanwhile, prepare your frosting. In a pot over medium heat, combine the brown sugar and milk. Bring to a boil and boil for about 3-4 minutes, stirring constantly. Remove from heat and stir in the butter and salt.
Then, stir in the confectioner’s sugar. Whisk or beat with an electric mixer until smooth. The frosting will firm up as it cools. However, if it seems too thin to spread, add more confectioner’s sugar until the desired consistency is achieved.
Add about 1 tablespoon of frosting to each cookie. (I used the back of the spoon to spread the frosting around.) Top with a pecan half and / or chopped pecans. Allow the frosting to set before packing and storing the cookies in an air tight container.
Recipe adapted from Southern Living.