Double-Drizzle Pecan Cookies
1/2 cup butter, softened
1-1/2 cups packed brown sugar
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
1/2 cup packed brown sugar
1/4 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 ounce semisweet chocolate, chopped
1 tablespoon butter
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.
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.
In a small saucepan, bring brown sugar and cream to a boil. Remove from 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.
Recipe found here: Double-Drizzle Pecan Cookies