Thursday, July 11, 2013

Pecan Dainties

This little gem of a cookie will also be made for my niece's wedding. This recipe is definitely a keeper. It is another one that comes from my friend, Beverly. You will want to make it again and again!

Makes about 40 cookies ( 1 cookie = 2 points +)


  • 1 c. butter, softened
  • 1/4 c. powdered sugar
  • 1/8 tsp. salt
  • 2 c. flour


  • 2 T. butter
  • 1-1/2 c. powdered sugar
  • 1 T. hot water
  • 1/4 c. chopped pecans
  • milk

In a large mixing bowl, cream butter, Add sugar and salt, mix well. Add flour and blend well. Shape into 2 rolls, 1-1/2 inches in diapeter. Refrigerate several hours. Cut into slices about 1/4 inch thick ( you may get more than 20 slices per roll)
Bake on ungreased cookies sheets for about 15 minutes or until just lightly browned. Cool completely.

For frosting, brown butter in a saucepan, remove from heat. Add powdered sugar and hot water, stir until smooth. Add enough milk to make a spreading consistency. Frost cookies and sprinkle with nuts.
( you need to work quickly with this frosting, because it will thicken. You may need to add a tiny bit more hot water or milk at a time to get it back to spreading consistency)

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