Double-Drizzle Pecan Cookies
TOTAL TIME: Prep: 25 min. Bake: 10 min./batch + cooling
YIELD: about 3-1/2 dozen.
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, Pennsylvania
Ingredients
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1/2 cup butter, softened
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1-1/2 cups packed brown sugar
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1 large egg
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1 teaspoon vanilla extract
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1-1/2 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1-1/4 cups chopped pecans
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CARAMEL DRIZZLE:
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1/2 cup packed brown sugar
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1/4 cup heavy whipping cream
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1/2 cup confectioners' sugar
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CHOCOLATE DRIZZLE:
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1 ounce semisweet chocolate, chopped
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1 tablespoon butter
Directions
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1.
Preheat oven to 350°. 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.
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2.
Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake 8-10 minutes or until lightly browned. Cool 2 minutes before removing to wire racks to cool completely.
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3.
In a small saucepan, bring brown sugar and cream to a boil. Remove from heat; whisk in confectioners' sugar. Immediately drizzle over cookies.
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4.
In a microwave, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.
Nutrition Facts
1 each: 118 calories, 6g fat (2g saturated fat), 13mg cholesterol, 52mg sodium, 16g carbohydrate (12g sugars, 1g fiber), 1g protein.
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