In a medium-sized mixing bowl, beat together the butter and sugar until light. Add the egg, salt, baking powder and pecan meal. Mix together until well-blended, then add the flour and stir until combined. The mixture is a bit heavy, so use slow speed if y
Divide the dough in half, and form each half into a disk. Wrap each disk separately, and refrigerate for 1 hour, or longer.
Remove one disk from the refrigerator, and lightly flour both sides. Roll it out on a lightly floured work surface to about 1/8-inch thick. The thinner the dough, the crisper the cookies will be. Note: The dough tends to split if it's very cold while you'
Cut the cookies with a 1 1/2- to 2-inch cookie cutter. Sprinkle each cookie with sugar, then place on an ungreased cookie sheet. Repeat this process with the other dough disk.
Bake the cookies in a preheated 375°F oven for 6 to 8 minutes; don't let them brown. Transfer the cookies from the pan to a wire rack to cool.
First, freeze the toffee bars; this makes them easier to chop fine. If you have a small food processor or blender, process the candy bars till they're finely ground. If you're doing this by hand, crush the frozen candy bars with a rolling pin into fine pi
Heat the milk or cream until bubbles form around the edges. Place the toffee and chocolate pieces in a medium-sized mixing bowl, and pour the hot milk or cream over them, stirring till smooth; if you've crushed the toffee by hand, there'll probably be a f
When the filling has cooled but is not yet fully set, sandwich the cookies together using 1 generous teaspoon of filling in each; if you're making open-face cookies, use half a teaspoon of filling on each, and pipe it through a star tube. Allow the fillin