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:
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.

