These sandwich cookies have a browned butter filling that give them a unique flavor that complements the pecans perfectly.
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1 cup Land O Lakes® Butter, softened
2/3 cup firmly packed brown sugar
2 large Land O Lakes® Eggs (yolks only)
1/2 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
1/4 cup Land O Lakes® Butter
2 cups powdered sugar
2 to 3 tablespoons Land O Lakes® Half & Half
*Substitute whipping cream.
Combine 1 cup butter and brown sugar in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg yolks and 1/2 teaspoon vanilla; continue beating until well mixed. Add flour, pecans and salt; beat at low speed until dough forms a ball.
Divide dough in half; shape each half into 10-inch-long log (about 1 1/2 inches in diameter). Wrap each log tightly in plastic food wrap. Refrigerate 3 hours or overnight.
Heat oven to 350°F.
Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Cool 1 minute on cookie sheet; remove to cooling rack. Cool completely.
Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown. (Butter will bubble and foam. Watch closely.) Immediately remove from heat. Cool 5 minutes.
Stir in powdered sugar,1/2 teaspoon vanilla and enough half & half for desired spreading consistency.
Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.
- If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball.
- Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoon filling mixture.
Browning the butter brings out the flavor. Try it in one of these recipes.