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Praline-Topped Sandies




Source of Recipe


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1 cup unsalted butter, softened, plus 1/4 cup (divided use)
2 cups confectioners' sugar, sifted (divided use)
1 tablespoon plus 1/4 teaspoon vanilla (divided use)
2 cups all-purpose flour
1 cup chopped pecans
½ cup brown sugar, packed
¼ cup half-and-half
1/8 teaspoon salt

Preheat oven to 375 F. In a large mixing bowl, beat 1 cup softened butter with an electric mixer on medium to high for 30 seconds. Add 1 cup confectioners' sugar and beat until combined. Beat in 1 tablespoon vanilla until combined. Beat in as much flour as possible with the mixer. Stir in remaining flour and nuts with wooden spoon.

Shape dough into 1 ¼ -inch balls. Place 1 inch apart on ungreased cookie sheet. Press your thumb in the center of each ball. Bake for 11 to 13 minutes or until edges are lightly browned. Transfer cookies to a rack and cool.

Meanwhile, combine remaining 1/4 cup butter, brown sugar, half-and-half and salt in a medium saucepan. Cook and stir over medium heat until bubbly. Reduce heat to medium-low and cook, stirring, 5 minutes.

Remove from heat and add remaining cup confectioners' sugar and 1/4 teaspoon vanilla. If necessary, return to heat to dissolve sugar for a smooth topping. Working quickly, fill each cookie with about 1 teaspoon of topping. Let cookies stand 20 to 30 minutes for topping to set. Makes 36 cookies.