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Pecan: Frosted Pecan Squares

Source of Recipe

www.idunno4recipes.com


List of Ingredients

3/4 cup packed brown sugar
1/2 cup butter, softened
2 teaspoons vanilla extract
4 tablespoons + 2 tsp. milk
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups pecans, toasted and chopped
2 cups powdered sugar
1 1/4 cups toasted pecan halves (garnish)


Recipe

In large bowl, with mixer at medium-high speed, beat brown sugar and margarine or butter until light and fluffy. Add egg, vanilla extract, and 2 tablespoons milk; beat until mixture is smooth. With wooden spoon, stir in flour, baking soda, and salt. When flour is almost all incorporated, stir in chopped pecans. (Dough will be very stiff.) Divide dough in half. On lightly floured surface, shape each half of dough into a 4-sided log, 1 1/2 inches on all sides and 8 inches in length, using pancake turner to help flatten sides. Wrap each log in plastic wrap and slide onto small cookie sheet for easier handling. Refrigerate dough at least 24 hours or freeze dough at least 2 hours or until very firm.

Preheat oven to 350ºF. Grease 2 large cookie sheets. Cut each log into slightly less than 1/4-inch-thick slices. Place slices, about 1 1/2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 12 to 15 minutes until browned around edges, rotating cookie sheets between upper and lower racks halfway through baking time. Remove cookies to wire racks to cool. When cookies are cool, prepare icing: In medium bowl, mix confectioners' sugar and 2 tablespoons plus 2 teaspoons milk to make a thick icing, adding more milk if necessary.

With small metal spatula or knife, spread some icing on top of a cookie; then top with a pecan half. Repeat with remaining cookies, icing, and pecan halves. Set cookies aside to allow icing to dry completely. Store cookies in tightly covered container. Note: You can make the cookie dough and keep it wrapped in plastic wrap in the refrigerator for up to 2 weeks before slicing and baking. Or, you can freeze the dough for up to 2 months.