You can make this dough ahead of time and store it in the freezer for up to 3 months. Just slice and bake whenever you want fresh cookies.
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Yield: 36 cookies
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 3 Tbsp. granulated sugar
- 1 egg
- 1 tsp. vanilla
- 1-2/3 cups flour
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 3/4 cup broken pecans
- 3/4 cup brown sugar
- 2 Tbsp. maple or corn syrup
- 1 Tbsp. orange juice
- 1-1/2 cups powdered sugar
- 1-2 Tbsp. heavy cream
Preparation:
Cream butter, 1/2 cup brown sugar, and granulated sugar in large bowl until creamy. Add egg and vanilla and mix well. Add flour, baking soda and salt and stir until dough forms.
Roll dough into 8" roll, about 2" in diameter. Wrap in waxed paper and refrigerate overnight. (Dough can be stored in fridge for 2-3 days; freeze for longer storage.)
Preheat oven to 350 degrees F. Slice dough into rounds about 1/8" thick and place on cookie sheets. Place 4-5 pecan pieces on each cookie. Bake at 350 degrees F for 8-10 minutes until light golden brown. Do not overbake. Remove cookies to wire rack to cool completely.
In small saucepan, combine 3/4 cup brown sugar, corn or maple syrup, and orange juice. Bring to a boil, then remove from heat and blend in powdered sugar and enough cream for drizzling consistency. Drizzle frosting immediately over all of the cookies.
