Ingredients
2 cups butter, softened1/2 cup sugar1/2 cup packed brown sugar2 teaspoons vanilla extract4 cups all-purpose flour1/2 teaspoon salt72 pecan halves, toastedCARAMEL GLAZE:1/2 cup packed brown sugar3 tablespoons 2% milk2 tablespoons butter1-1/2 cups confectioners’ sugar1 tablespoon brandy
Preparation
Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature muffin cups. Lightly press a pecan half into the center of each. Bake until edges are lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks.
For caramel glaze, combine brown sugar, milk and butter in a small saucepan over medium heat. Bring to a boil; cook and stir 1 minute. Remove from heat; cool 5 minutes. Gradually beat in confectioners’ sugar and brandy. Drizzle over cookies.
