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1
Combine 1 cup butter and brown sugar in bowl.
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2
Beat at medium speed, scraping bowl often, until creamy.
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3
Add egg yolks and vanilla; continue beating until well mixed.
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4
Add flour, pecans and salt; beat at low speed until dough forms a ball.
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5
Divide dough in half; shape each half into 10-inch long log (about 1 1/2 inches in diameter).
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6
Wrap each log tightly in plastic food wrap.
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7
Refrigerate 3 hours or overnight.
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8
Heat oven to 350F.
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9
Cut each log into 1/8-inch slices with sharp knife; place 2 inches apart onto ungreased cookie sheets.
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10
Bake 7-9 minutes or until edges are lightly browned.
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11
Cool 1 minute on cookie sheet; remove to cooling rack.
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12
Cool completely.
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13
Melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, 5-6 minutes or until butter just starts to brown.
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14
(Butter will bubble and foam.
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15
Watch closely.)
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16
Immediately remove from heat.
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17
Cool 5 minutes.
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18
Stir in powdered sugar, vanilla and enough half & half for desired spreading consistency.
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19
Spread 1 level teaspoon filling on bottom-side of 1 cookie; top with second cookie, bottom-side down.
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20
Squeeze together gently.
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21
Repeat with remaining cookies.
