3/4 c Butter or margarine
3/4 c Brown sugar; packed
1 Egg yolk
1 ts Vanilla
1 1/2 c All-purpose flour
3/4 c Dairy sour cream
1/4 c Brown sugar; packed
1/2 ts Vanilla
16 Pecan halves; toasted
1/2 c Pecan, toasted; chopped
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup brown sugar and beat till combined. Beat in egg yolk and the 1 teaspoon vanilla till combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon. Spread dough in a lightly greased 12-inch pizza pan, slightly building up the edge. Bake in a 350~F oven for 20 minutes or till golden.
Meanwhile, stir together sour cream, the 1/4 cup brown sugar, and the 1/2 tsp. vanilla in a small mixing bowl. Immediately spread over hot
crust to within 1/2 inch of edge. Arrange pecan halves around edge of crust. Sprinkle with the chopped pecans. Cool thoroughly in pan on a wire rack; topping will set as it cools. Cut into wedges; serve when cooled. Refrigerate leftovers. Makes 12 to 15 servings. Source: BH&G Christmas Cookies 1995. —–