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1
Combine 1 cup butter and brown sugar in large mixer 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.
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5
Reduce speed to low; beat until dough forms a ball.
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6
Divide dough in half; shape each half into 10-inch long roll (about 1 1/2 inches in diameter).
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7
Wrap each roll tightly in plastic food wrap.
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8
Refrigerate 3 hours or overnight.
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9
Heat oven to 350F Unwrap dough; cut each roll with sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets.
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10
Bake for 7 to 9 minutes or until edges are lightly browned.
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11
Let stand 1 minute; remove from cookie sheets.
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12
Cool completely.
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13
Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just starts to brown (5 to 6 minutes).
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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 teaspoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down.
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20
Squeeze together gently.
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21
Repeat with remaining cookies.
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22
*Substitutewhipping cream.
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23
TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter.
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24
Continue beating until dough forms a ball (2 to 3 minutes).
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25
TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling mixture.
