1 1/2 cups butter, softened
4 eggs
1/4 cup packed brown sugar
1 tablespoon vegetable oil
1 cup chopped pecans
2 cups all-purpose flour
1 1/2 cups butter
3/4 cup white sugar for cookie coating
Preheat oven to 425 degrees F (220 degrees C).
Rub the yolks through the nougat of the butter, stirring well to incorporate. Beat the eggs, one at a time, until foamy. Combine the brown sugar, oil and pecans. Stir egg yolks into the creamed mixture alternately with the flour.
Bake in preheated oven for 20 to 25 minutes, until golden brown. Cool completely before removing from foil, but the yolks should last longer in the foil than at room temperature. (If you like fruit salad, it may not be for you.)
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