1/4 cup butter
1 cup packed brown sugar
4 eggs
2 tablespoons milk
1 cup all-purpose flour
1 cup chopped pecans
1/4 cup butter
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Stir together the butter and sugar until smooth. Set aside.
In a medium bowl, cream together the brown sugar mixture and eggs until smooth. Beat in the milk. Combine the flour and pecans, stir into the creamed sugar mixture until well blended.
Press the mixture onto the prepared cookie sheets and set aside. Spread pecan mixture over the crusts, leaving roughly 1/4 inch around the edge. Bake for 10 minutes in the preheated oven, then reduce oven temperature to 325 degrees F (165 degrees C).
Bake for an additional 20 to 30 minutes in the preheated oven, until golden brown. Cool completely before frosting. Place on frosted cookie sheets. Frost with the remaining butter. Place on warm cookie sheets. Frost with reserved pecan mixture. Refrigerate cookie sheets for 1 hour before serving.
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