DIPPED IN CARAMEL
Makes about 60
1 1/4 cups all-purpose flour
1/2 cup unsalted butter, softened
pecans, toasted and ground
2/3 cup powdered sugar
1/2 teaspoon salt
For the caramel icing:
1/2 cup dark brown sugar
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
Dip one end of each cookie in warm icing, then roll the
dipped end in additional toasted ground pecans.
Allow cookies to dry before