6 tbsp. butter
1/3 c. half and half
2/3 c. brown sugar
2 c. powdered sugar
1/2 tsp. vanilla
grated pistachio nuts

Mix together butter, cream and brown sugar in pan. Boil 2 minutes, stirring constantly. Cool for 15 minutes. Stir in powdered sugar and vanilla. Frost Thumbprint cookies with warm frosting and dip in nuts.