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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
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This recipe was printed in today's local paper-brown sugar cookies topped with pecans and a caramel icing. Mmmm...;) Ingredients:
1/2 cup butter, softened |
1 1/2 cups packed light brown sugar |
1 large egg |
1 teaspoon vanilla extract |
1 2/3 cups flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
1 cup packed light brown sugar |
1/2 cup heavy cream |
1 cup powdered sugar |
1 cup whole pecans |
Directions:
1. Preheat oven to 350*F.
2. In a large bowl, cream together the butter and brown sugar until fluffy.
3. Blend in the egg and vanilla.
4. In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
5. Shape Tbsp.
6. of dough into balls; space 2 apart on lightly greased or parchment paper-lined cookie sheets.
7. Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
8. Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
9. Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
10. Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.
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