Ingredients
The following ingredients have 4 Servings
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, (slightly softened)
- 1 1/3 cups packed light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2/3 cup sour cream
- 3/4 cup chopped pecans
- 8 tablespoons unsalted butter, (cut in chunks)
- 1 cup packed light brown sugar
- 2 1/2 tablespoons hot water
- 1 tablespoon light corn syrup
- 1 1/2 cups powdered sugar, (sifted after measuring)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- Chopped pecans for garnish
Instruction
- Preheat oven to 350 degrees and grease 2 baking sheets or line them with parchment paper.
- Sift flour and baking soda together into a bowl. Add salt. Set aside.
- Using an electric mixer, beat together the brown sugar and butter until fluffy.
- Add eggs one at a time and vanilla extract. Beat until evenly mixed, scraping down the sides of the bowl.
- Lightly beat in half of flour mixture.
- Beat in sour cream until blended well.
- Add remaining flour mixture and pecans and beat until mixed.
- Using a 1/8-cup measure cup or ice cream scoop, drop dough in even mounds on prepared sheets, leaving 2 1/2 inches between cookies. Lightly flatten the tops of cookies using your hand or the back of a spoon.
- Bake 1 sheet at a time placing in the upper third of the oven for 9 to 12 minutes. Edges should be turning light gold and center should be just barely firm. Let cool on pans for 2 minutes before removing to wire racks to cool completely.
- For frosting, melt butter in a medium saucepan over medium-high heat. Simmer butter, stirring occasionally until it turns slightly golden and smells very fragrant, about 3 minutes.
- Add brown sugar and cook 1 minute while stirring.
- Stir in hot water and corn syrup until well mixed and sugar dissolves.
- Vigorously stir in powdered sugar and vanilla extract until completely smooth. Add sea salt.
- Frost cookies before frosting sets and sprinkle with pecans.
