Ingredients
1 cup butter, softened1/2 cup confectioners’ sugar1/2 cup sugar1 large egg, room temperature1 teaspoon vanilla extract3-1/4 cups all-purpose flour3/4 cup finely chopped pecans1 teaspoon baking powder1/4 teaspoon salt1/4 teaspoon ground cinnamonBUTTERCREAM:1/2 cup butter, softened1 tablespoon heavy whipping cream1 teaspoon vanilla extract2 cups confectioners’ sugar1/2 cup dulce de leche2 tablespoons ground pecans
Preparation
In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled.
Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets. Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners’ sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
