Double-Drizzle Pecan Cookies
These chewy, toasted pecan treats are a must with my cookie munchers every holiday. Using caramel and chocolate drizzle makes them doubly delicious and so pretty on the plate.—Paula Marchesi, Lenhartsville, Pennsylvania42 ServingsPrep: 25 min. Bake: 10 min./batch + cooling
Ingredients
- 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 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/4 cups chopped pecans
- CARAMEL DRIZZLE:
- 1/2 cup packed brown sugar
- 1/4 cup heavy whipping cream
- 1/2 cup confectioners' sugar
- CHOCOLATE DRIZZLE:
- 1 ounce semisweet chocolate, chopped
- 1 tablespoon butter
Directions
- In a large 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-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.