Ingredients
- Ingredients:
- Wednesday, November 09, 2011
- Wonderful holiday recipe sure to be a favorite for many years.
- Serving size: 6 dozen
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 salt
- 1/2 cup butter or margarine
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 cup finely ground pecans
- 1 cup rough chopped pecans
- Topping:
- 1 cup packed brown sugar
- 1/4 cup butter (softened)
- 1/4 cup light cream
- 1 cup powdered sugar
Preparation
Step 1
Place chopped pecans in shallow dish, then set aside.
In large bowl combine flour, baking powder, baking soda and salt; set aside.
In a separate bowl, using electric mixer, blend butter, shortening and brown sugar until creamy.
Add egg, vanilla and milk to butter mixture.
Gradually add flour mixture until combined. Add ground pecans and mix well.
Form dough into two 10-inch rolls. Wrap in waxed paper or plastic wrap. Chill for 4 hours.
Cut dough into 1/4-inch thick slices, slightly turning roll to keep dough evenly round.
Place slices around perimeter of liner pan.
Place Extender Ring on NuWave Oven base.
Bake on power level 8 for 13 minutes.
Stand grilling racks over waxed paper on counter to cool and prepare brown sugar frosting.
Brown sugar frosting directions
Combine brown sugar, butter and light cream in small saucepan over low heat. Stirring constantly, bring mixture to full boil. Continue boiling one minute. Remove from heat and beat in powdered sugar. Beat with Whip-it or wire whisk.
Place a small amount of frosting in the center of each cookie, immediately press onto chopped pecans and return to rack. When you have finished adding nuts to all your cookies, add a few drops of water to remaining frosting to thin out to drizzling consistency. Using a whisk or fork, drizzle the frosting back and forth across the cookies. Extra will drip onto wax paper below which can be scraped back into the bowl if needed.
Tips:
Make the dough the night before and decorating will be a breeze.
These cookies can be frozen for up to 6 months in an airtight container with wax paper between layers.
If you have the extender ring, you can bake this recipe or any cookie recipe directly on your liner pan using power level 8 for 10-12 minutes and add more time if necessary.