Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1/4 cup granulated sugar
- 1 teaspoon pure vanilla flavoring
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 cup pecans, toasted and finely chopped
- 1 1/4 cups confectioners' sugar
- two tablespoons plus 2 teaspoons dairy
- Pink food coloring
Directions
Put butter and granulated sugar in to the bowl of the electric mixer fitted using the paddle attachment. Mix on medium-high-speed until pale and fluffy, two to three minutes. Add vanilla. Reduce speed to low, and progressively add flour, salt, and pecans. Wrap in plastic, and refrigerate until firm, about one hour.
Preheat oven to 325 levels. Shape dough into 1 1/4-inch balls, and space 2 " apart on parchment-lined baking sheets. Press thumb into center of every cookie. Bake ten minutes. Remove from oven press centers using the finish of the wooden spoon. Bake until golden brown, ten to fifteen minutes. Let awesome completely on sheets.
Stir together confectioners' sugar and milk tint pink. Fill centers with icing. Let set overnight.
Cook's Notes
Cookies could be kept in airtight containers as much as 7 days.
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