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
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)