Double-Drizzle Pecan Cookies

By broots

Ingredients

• CARAMEL DRIZZLE:
• 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, toasted
• 1/2 cup packed brown sugar
• 1/4 cup heavy whipping cream
• 1/2 cup confectioners' sugar
• CHOCOLATE DRIZZLE:
• 1 square (1 ounce) semisweet chocolate
• 1 tablespoon butter

Details

Servings 3

Preparation

Step 1

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 small microwave-safe bowl, melt chocolate and butter; stir until smooth. Drizzle over cookies. Let stand until set. Store in an airtight container.