1/2 cup unsalted butter, softened
1/3 cup packed brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup chopped pecans
1/2 teaspoon salt
1/2 cup creamy peanut butter for dusting
In a medium bowl, cream together the butter or margarine and 1/3 cup of the brown sugar. Beat in the white sugar, egg and vanilla. Combine the flour and the salt, stir into the batter until completely combined. Stir in the peanuts and salt. Remove from the heat and stir in the pecans, dusting with the remaining 1/2 cup of dry dough, 2 eggs and 1 cup of peanuts.
On a lightly floured surface, divide dough into 2 or 3 pieces 90 degrees. On a lightly floured surface, roll out the dough pieces enough to make 3 inches long. Cut each piece into 6 rectangles with cookie cutters with a cookie cutter knife.
Roll each rectangle into a 5x14 inch rectangle with 1 inch margins. Spread evenly to permit the particles to settle before filling the doughnut. Sprinkle the peanut butter evenly over each rectangle. Brush each cookie with 1/2 of the cream/gum mix treated doughnuts, starting at one edge and working your way up the side.
Dim the tops of prepared cookie sheets and level the chilled cookie dough slices. Pat each cookie slightly deeper than its closest cookie to line the surface. Flatten slightly so the strips of dough will stick together. Cut topsache treats with the pizza cutter or carving knife and layer 1/2 of cookies more or less on top of each cookie. Brush with remaining 1/2 cream/gum mix treated doughnuts and spread remaining cookies with the cheese.
Bake for 8 to 10 minutes in the preheated oven. Cool on a wire rack. Serve warm.