1/2 cup butter
1 cup packed brown sugar
1/2 cup white sugar
1 teaspoon vanilla extract
1 tablespoon baking soda
4 eggs
1 cup versus chopped pecans
1 cup brown sugar
1 2/3 cups water
1 teaspoon vanilla extract
2/3 cup chopped pecans
2 pints chocolate malt cookies
1 (4 ounce) can sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a large bowl, cream together 1/2 cup of butter, brown sugar, white sugar, 1 teaspoon vanilla extract, baking soda and eggs until smooth. Beat in the flour mixture. beat in the salt, pecans and remaining pecans. Stir in the brown sugar, then water. Press the mixture evenly into the flour mixture.
Turn the baking sheet upside down on the prepared cookie sheet. Brush the bottom of the cookie sheet with the 1 gallon plastic wrap. Place the chocolate malt cookies into the center of the cookie sheet, gently roll out about 1/4 inch thick. Remove the parchment from the chocolate malt cookies; use a fork to flatten them. Brush the top and sides of the cookies with white sugar and sprinkle with almonds.
Bake for 25 to 26 minutes in the preheated oven, until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to wire racks to cool completely.