Brown Butter Pecan Sugar Cookies Recipe

Ingredients

1/3

cup butter

1

                        roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough

1/2

cup finely chopped pecans, toasted

1/4

cup all-purpose flour

2

tablespoons firmly packed brown sugar

1/2

cup powdered sugar

3

teaspoons half-and-half

Preparation

Heat oven to 350°F. In 1-quart saucepan, cook butter over medium heat, 3 to 5 minutes, stirring frequently, until golden brown. Remove from heat; cool 10 minutes.

In large bowl, break up cookie dough. Add 2 tablespoons of the cooled butter, the pecans, flour and brown sugar; stir with spoon, or knead with hands until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 28 (1 1/4-inch) balls. Place 2 inches apart on large ungreased cookie sheets.

Bake 11 to 14 minutes or until edges are golden brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Meanwhile, in small bowl, stir remaining cooled butter, powdered sugar and half-and-half until smooth, if necessary, adding 1/2 teaspoon half-and-half at a time until thin enough to drizzle. Pour into 1-quart resealable food-storage plastic bag. Cut off small corner of bag. Pipe onto cookies. Let stand about 1 hour or until drizzle is set. Store in airtight container.