Double-Drizzle Pecan Cookies
1/2 cup butter softened
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups chopped pecans, toasted
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners sugar
1 square (1 ounce) semi-sweet chocolate
1 tablespoon butter
In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour,
baking powder and salt; gradually add to creamed mixture and mix well.
Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Bake
at 350 degrees for 9 - 10 minutes or until lightly browned. Cool for 2 minutes before removing to a wire rack to cool
In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners sugar. Immediately
drizzle over cookies.
In a small microwave safe bowl, melt chocolate and butter. Stir until smooth. Drizzle over the cookies. Let stand until set.
Store in an airtight container.
Yield: about 3 - 3 1/2 dozen cookies.