1 cup butter (no substitutes), softened
3/4 cup sugar, divided
1/2 cup packed dark brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely ground pecans
1 teaspoon salt
1/2 teaspoon baking soda

ICING:

1 cup packed dark brown sugar
1/2 cup half-and-half cream
1 cup confectioners' sugar

In a mixing bowl, cream butter, 1/2 cup sugar and brown sugar. Beat in egg and vanilla. Combine the flour, pecans, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 20 minutes or until easy to handle. Roll into 1 inch balls, then roll in remaining sugar. Place 2 inches apart on ungreased baking sheets. Flatten with a glass dipped in sugar.

Bake at 350°F for 10-12 minutes or until edges are lightly browned. Remove to wire racks to cool.

For icing, combine brown sugar and cream in a saucepan. Bring to a boil; boil and stir for 4 minutes. Remove from the heat. Sift confectioners' sugar into the hot mixture; stir until combined. Drizzle icing over cookies.

Yield: 5-1/2 dozen.

Submitted by: Lisa Wilson