Be sure to have everything ready ahead of time to work quickly, because this icing becomes firm quickly.
- 1 cup Confectioner's Sugar, Sifted
- 20 Pecan Halves (one for each cookie)
- 1 cup Packed Light Brown Sugar
- 6 tablespoons Heavy Cream
- 4 tablespoons Unsalted Butter
- Pinch of Salt
- 1 teaspoon Vanilla Extract
DIRECTIONS:Set a wire rack over a cookie sheet and set aside.
Sift confectioners' sugar into a medium bowl. Place pecan halves (one for each cookie) in a small bowl. In a small sauce pan bring light brown sugar, heavy cream, butter, and salt to a boil over a medium-high heat, stirring frequently. Reduce the heat and simmer for 3 minutes, stirring constantly. Remove from heat stir in vanilla extract. Pour the brown sugar mixture slowly into the confectioners' sugar while stirring, and continue to stir until smooth. When cooled just enough to touch, dip a cookie into the icing, then place on the wire rack and top with a pecan half.
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