Ingredients
For the cookie dough:
3/4 pound (3 sticks) unsalted butter
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup finely chopped pecans
For the frosting:
6 Tablespoons butter, softened
1/4 cup Dark Chocolate Cherry Sauce (Pick up your jar at the shop)
1 3/4 cups confectioner’s sugar
1 teaspoon pure vanilla extract (Try our wonderful Mexican Vanilla!)
Directions
Preheat oven to 350 degrees F.
Grease or line a baking sheet with parchment paper.
For the cookie dough- in the bowl of a stand mixer fitted with the paddle attachment, or a hand mixer can be used, cream together the butter and the sugar until light and fluffy (several minutes). Mix in the vanilla.
In a medium bowl whisk together the flour, salt and pecans. With the mixer on low, add the flour mixer and mix until the dough comes together in a ball and all the flour has been worked into the dough.
Form the dough into 1-inch balls and place on prepared baking sheet 2 inches apart. Press down gently to flatten.
Bake cookies 10-12 minutes or until edges are a light golden color. Remove from oven and cool completely on a cooling rack.
For the frosting- mix the butter using the paddle attachment on medium speed until the butter is soft. Add the Dark Chocolate Cherry Sauce and mix until uniform.
Slowly add the confectioner’s sugar and vanilla until incorporated. Scrape down the sides when necessary.
Spread frosting on the tops of cooled cookies.
