Grandma's Butter Pecan Cookie

Makes Approximately 48 cookies

Oven temperature - 350F.

Cookie

1 C. unsalted butter (2 sticks), slightly softened

1 C. dark brown sugar, lightly packed

1 egg yolk

1 1/2 tsp. vanilla extract

2 C. all purpose flour

1/4 tsp. salt

48 pecan halves

Glaze

2 C. confectioner's sugar, sifted

3 T. unsalted butter, melted

3/4 tsp. vanilla extract

pinch salt

2 – 3 T. hot water

For cookie: Cream together 1 C. butter and 1 C. dark brown sugar until light and fluffy. Beat in egg yolk, 1 1/2 tsp. vanilla extract and then gradually add 2 C. flour mixed with 1/4 tsp. salt. Don't over beat, just until flour is incorporated. Chill dough for at least 30 minutes or up to 2 hours.

After chilling roll dough in 3/4" balls and place on parchment paper lined jelly roll pan. Bake in 4 rows of four. Fork press cookies in a crosshatch pattern and place a pecan half on top of each. Bake at 350F. for 8 – 10 minutes. (Cookies will not change color much.) Cool on pan for 2 minutes and then remove to cooling rack.

Cookies may be used as is or a small dollop of glaze may be dropped on each cookie covering the pecan for a surprise.

For glaze: Place confectioners sugar in bowl and stir in melted butter, salt and vanilla extract. Add hot water by tablespoons until right consistency achieved; check consistency after adding 2 T. hot water. Glaze should only slightly spread on cookie. Using iced teaspoon or other small pointed spoon; put a dollop of glaze on each cookie. Let cookies dry before plating or putting in tins.