FROSTED PECAN
SQUARES
(Yield: 5 dozen)
¾ cup firmly packed brown sugar
½ cup butter or margarine, softened
1 egg
2 teaspoon vanilla extract
¼ cup plus 2 teaspoons milk
2½ cups self-rising flour
1¼ cups toasted chopped pecans
2 cups confectioners’ sugar
1¼ cups toasted pecan halves
In a large mixing bowl, cream brown sugar and butter until light
and fluffy. Add egg, vanilla, and 2 tablespoons milk; beat until
smooth. Stir in flour until well blended. Divide dough in half and
form into logs. Wrap in waxed paper; refrigerate for at least 1 hour.
Preheat oven to 350°F. Spray cookie sheets with non-stick
vegetable spray.
Cut each log into ¼-inch slices. Place, 1½-inches
apart, on prepared cookie sheets.
Bake 12 to 15 minutes or until browned around the edges. Remove
from cookie sheets; cool completely on a wire rack.
In a medium bowl, combine confectioners’ sugar and remaining milk,
stirring to make a thick icing. Spread icing on tops of cookies;
top with a pecan half. Allow icing to set.
 
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