Even if the original recipe said to ‘sandwich’ these cookies as in the photo above and below, I prefer them left ‘single’ (as stated at the bottom)– I also think they’re good enough without any icing, period.
Although I don’t have the foggiest idea about where this recipe came from, I first made these cookies in the early 70’s. They are a delicate tasting kind of butter cookie with the brown sugar adding the caramel flavor.
- 1 cup butter, softened (no substitutions)
- 2/3 cup light brown sugar, packed
- 2 egg yolks
- 1/2 teaspoon vanilla
- 2 and 1/2 cups all-purpose flour
- 1/3 cups pecans, finely chopped
- 1/4 teaspoon salt
DIRECTIONS for the cookies:
- Cream butter and brown sugar in a mixing bowl for about 3 minutes.
- Beat in egg yolks and vanilla.
- Combine flour, salt and pecans.
- Gradually add dry ingredients to the creamed mixture and mix only until fully incorporated.
- Shape into two straight even-sized 10-inch rolls.
- Wrap tightly in plastic wrap and refrigerate for at least 2 hours.
- Unwrap and slice each roll into 1/4-inch-thick cookie circles.
- Bake on parchment paper-lined baking sheet in a preheated 350-degree panggangan for about 9-10 minutes, or until only slightly browned around their edges.
- Remove and cool on wire racks.
*FILLING (icing) INGREDIENTS:
- 7 and 1/2 teaspoons butter (no substitutions)
- 1 and 1/2 cups sifted powdered sugar
- 1/2 teaspoon vanilla
- 2 to 3 tablespoons whipping cream
DIRECTIONS for the icing filling:
- Melt butter in a medium-size saucepan.
- Stir until only golden brown. Quickly remove from heat.
- Add sifted powdered sugar, vanilla and just enough whipping cream to achieve spreading consistency.
- **Spread icing on only half of the cookies. Top with remaining half of cookies. Push the two halves together very lightly.
- Makes 25-30 sandwich-style cookies
*Again, these cookies DO NOT NEED a filling, and they do not need a frosting, period. It’s my opinion that they will be LIKED in their ‘plain state’!
**My opinion: Even better than putting these together as ‘sandwich-style cookies’ (if you choose to use the recommended filling/frosting, that is) would be to frost them individually. That keeps these from ‘going down two at a clip’! (For this posting, I put them together as directed in the original recipe.)
Source Recipe: http://milkmaidrecipebox.blogspot.com