Tender, rich shortbread is combined with a brandy glaze and pecans in this special holiday cookie.
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1 3/4 cups all-purpose flour
1 cup Land O Lakes® Butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla
1 cup powdered sugar
1 tablespoon Land O Lakes® Butter, softened
1/4 teaspoon brandy flavoring
1 to 2 tablespoons hot water
1/2 cup chopped pecans
*Substitute 1/4 teaspoon vanilla.
Heat oven to 350ºF.
Combine all cookie ingredients in bowl. Beat at low speed, scraping bowl often, until well mixed.
Shape dough into 1/2-inch balls; shape balls into 2-inch logs. Place 1/2 inch apart onto ungreased cookie sheets.
Bake 12-15 minutes or until lightly browned. Cool 1 minute on cookie sheets; remove to cooling rack. Cool completely.
Combine 1 cup powdered sugar, 1 tablespoon butter and brandy flavoring in bowl. Beat at low speed, scraping bowl often and gradually adding enough hot water for desired consistency.
Place wire cooling rack over waxed paper. Dip both ends of cookie into frosting, then into chopped pecans. Place cookies onto rack; let stand until set.