2 cups brown sugar, divided 1 cup (2 sticks) butter,
1 teaspoon vanilla or almond
2 large eggs, divided
2 cups all-purpose flour
1 cup chopped pecans
Preheat the oven to 350 degrees. Cream together one cup brown sugar and the softened butter. Stir in vanilla or almond extract. Mix in one beaten egg. Slowly add the flour to make a dough.
Spread the dough in a thin layer into a greased 13 x 9-inch baking dish. Brush the dough with the other beaten egg. Combine 1/2 cup brown sugar and pecans and sprinkle evenly over the egg glaze. Top with the remaining 1/2 cup brown sugar.
Bake for 20 to 25 minutes, until the edges are golden brown and the center is set. Cool completely in the baking dish on a wire rack.
Once cooled, cut into 2-inch squares. Makes about 2 dozen cookies.
Peninsula Clarion © 2016. All Rights Reserved. | Contact Us