(This recipe is from the Best of Country Cookies cookbook.)
1 c butter (no substitutes), softened
2/3 c packed brown sugar
2 egg yolks
1/2 tsp vanilla
2 1/2 c flour
1/3 c finely chopped pecans
1/4 tsp salt
Filling:
2 Tbsp plus 1 1/2 tsp butter (no substitutes)
1 1/2 c powdered sugar
1/2 tsp vanilla
2-3 Tbsp whipping cream
In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans, and salt; gradually add to the creamed mixture. Shape into two 10" rolls; wrap each in plastic wrap. Refrigerate for 1-2 hrs. Unwrap and cut into 1/4" slices. Place 2" apart on ungreased bakin sheets. Bake at 350 degrees for 11-13 min or til golden brown. Remove to wire racks to cool.
For filling, heat butter in a saucepan over med heat til golden brown. Remove from heat; add powdered sugar, vanilla, and enough cream to achieve spreading consistency. Spread on the bottom half of the cookies; top with remaining cookies. Makes about 3 dozen.
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