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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, Pennsylvania
MAKES: 42 servings
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.
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 microwave, melt chocolate and butter; stir until smooth. Drizzle
over cookies. Let stand until set. Store in an airtight container.
Yield: about 3-1/2 dozen.
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