Blog Hop Cookie Recipe

Double-Drizzle Pecan Cookies

1/2 cup butter softened

1 1/2 cups packed brown sugar

1 egg

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

Carmel Drizzle

1/2 cup packed brown sugar

1/4 cup heavy whipping cream

1/2 cup confectioners sugar

Chocolate Drizzle

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

completely.

Carmel Drizzle:

In a small saucepan, bring brown sugar and cream to a boil.  Remove from heat; whisk in confectioners sugar.  Immediately

drizzle over cookies.

Chocolate Drizzle:

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.