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Williams-Sonoma Home! Williams-Sonoma: Cooks' Network


Makes about 60

1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
1/2 cup pecans, toasted and ground
2/3 cup powdered sugar
1/2 teaspoon salt

For the caramel icing:
1/2 cup dark brown sugar
1/4 cup unsalted butter
2 tablespoons heavy cream
1/4 cup powdered sugar
toasted ground pecans

In the bowl of an electric mixer, mix together flour, butter, pecans, powdered sugar and salt.
Roll dough between sheets of parchment or wax paper into a 1/4-inch thick rectangle; chill.
Preheat oven to 350 degrees.
With a knife, cut dough into sticks about 1/4-wide and 2-inch long.
Transfer to a rack. To make the icing, boil brown sugar and butter for 1 minute in a small saucepan. Stir in the cream, then the powdered sugar.
Dip one end of each cookie in warm icing, then roll the dipped end in additional toasted ground pecans.
Allow cookies to dry before storing.

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