1/2cup pecanstoasted and chopped, additional for garnish if desired
1-2Tbspwater
Brown Butter Frosting
6Tbspbuttersalted
1 1/2cups powdered sugar
2-3Tbspmilkor half and half or whipping cream
1tspvanilla extract
Instructions
Preheat oven to 325 degrees F.
Cream butter and sugar together.
Add in vanilla. Mix
Pour in flour, salt and chopped, toasted pecans
Mix to combine, Mixture will be dry and crumbly.
Add in water, a tablespoon at a time until the dough is no longer dry and starts to come together. It will still be crumbly but not as dry.
Pour dough onto counter and use hands to knead the dough together.
Divide dough in half and form each half into a log.
Roll log in plastic wrap or wax paper and refrigerate for at least 30 minutes.
Slice each log into 1/4 inch round circles. Place on a parchment lined baking sheet.
Bake for 11-12 minutes or until cookie begins to turn golden brown along the bottom edge.
Cool completely before frosting.
Brown Butter Frosting
Place butter in a small saucepan and heat over medium heat.
Bring to a boil. It will begin to foam. Stir constantly until it turns golden brown.
Remove from heat and pour into a bowl so it doesn't continue to cook in the pan.
Allow to cool for 5 minutes before adding remaining frosting ingredients.
Add in powdered sugar, vanilla extract and enough milk to get a nice smooth spreading consistency.
Frost cookies and garnish top with some additional chopped pecans if desired.
Notes
Be sure and slice the cookies when the dough is chilled. Slicing them at room temperature will cause the dough to form into a bit of a blob! You will get a nice round shape when you slice them chilled.
These pecan sandies will not spread while baking so you can place them fairly close together.