Butter Pecan Crunchies

From the Pillsbury Best Butter Cookie Cookbook Vol II An oldie!

• Ready In: 35 mins
• Serves: 48

Ingredients

• 2  tablespoons butter
• 1⁄2 cup brown sugar (firmly packed)
• 1  cup  chopped pecans
• 2  cups  sifted flour
• 1⁄2 teaspoon double-acting baking powder
• 1⁄2 cup butter
• 1  unbeaten egg
• 1⁄2 teaspoon vanilla
• 1⁄2 teaspoon  rum flavoring
• 1 1⁄4 cups brown sugar

Directions

1. Blend together butter and firmly packed brown sugar.
2. Add one cup pecans. Set aside.
3. Sift together flour, baking powder.
4. Cream butter.
5. Gradually add 1 1/4 cups brown sugar, creaming well.
6. Blend in one unbeaten egg and vanilla and rum flavoring.
7. Add gradually the dry ingredients. Mix thoroughly.
8. Stir in the pecan mixture until evenly distributed in the dough.
9. Shape into balls using rounded teaspoonful for each cookie.
10. Place on greased cookie sheet. Flatten slightly.
11. Bake in moderate oven (375degrees) 10 to 12 minutes until light golden brown. Cool and frost.
12. MILK CHOCOLATE FROSTING;.
13. Melt 1/2 cup semi-sweet chocolate pieces over hot water. Blend in 1/4 cup sweetened condensed milk. If necessary thin with a little milk.