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. You can even store the baked cookies in the fridge a few days before frosting. As a sandwich cookie, 1/4 inch is almost too thick, so I suggest thinner slices. Save yourself some time by throwing your pecans in a food processor. The secret to this recipe is the brown butter in the filling. The cookies alone are good, but the filling makes this a great cookie.Definitely double the filling. My one change was to use milk instead of whipping cream in the filling, and I needed more milk than called for.
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A great sweet and slightly savory cookie! I love making slice n' bake cookies around the...