Double Drizzle Pecan Cookies3 dozen
1/2 cup butter, softened
1 1/2 cups brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups chopped pecans, toasted
for caramel drizzle
1/2 cup brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners' sugar
for chocolate drizzle
1 square (1 ounce) semisweet chocolate
1 tablespoon butter
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 350° for 8-10 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. In a small saucepan, bring brown sugar and cream to a boil. Remove from the heat; whisk in confectioners' sugar. Immediately drizzle over cookies. In a small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
