Ingredients35 m servings
- In a mixing bowl, cream butter and brown sugar. Beat in egg yolks and vanilla. Combine flour, pecans and salt; gradually add to the creamed mixture. Shape into two 10-in. rolls; wrap each in plastic wrap. Refrigerate for 1-2 hours. Unwrap and cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 11-13 minutes or until golden brown. Remove to wire racks to cool.
- For filling, heat butter in a saucepan over medium heat until golden brown. Remove from the heat; add confectioners' sugar, vanilla and enough cream to achieve spreading consistency. Spread on the bottom of half of the cookies; top with remaining cookies.
ReviewsRead all reviews 7
A great sweet and slightly savory cookie! I love making slice n' bake cookies around the holidays because the rolls of dough can be made a week or two ahead, then baked closer to gifting time. Y...
Fantastic recipe, although i needed a litle drop of water to make the dough come together. I didn't use pecans (husband is allergic) but I imagine they'd really boost the flavour. The biscuit ...
by far the best melt in your mouth cookie! My husband gains 10 lbs every time he eats these!
this is just like the land'o lakes browned buttercream sandwich recipe, except it uses half and half instead of the whipped cream and slices them into 1/8 in slices. The filling is delicious!
These are super super yummy, I just frosted the tops of individual cookies/didn't sandwich them together. Very rich & buttery!
AMAZING!! I've made these cookies twice in one week!! I followed the directions exactly (except for the cutting, I used a scalloped cookie cutter after rolling dough between plastic wrap) and th...