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
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 3 Tbsp. 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
- 1 cup brown sugar
- 2 Tbsp. corn syrup
- 2 Tbsp. orange juice
- 2 cups powdered sugar
- 1-2 Tbsp. cream
Preparation:
Cream butter, 1/2 cup brown sugar, and 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.
In small saucepan, combine 1 cup brown sugar, corn 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. 36 cookies.
