Ingredients
1/2 cup butter, softened1-1/2 cups packed brown sugar1 egg1 teaspoon vanilla extract1-1/2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon salt1-1/4 cups chopped pecansCARAMEL DRIZZLE:1/2 cup packed brown sugar1/4 cup heavy whipping cream1/2 cup confectioners’ sugarCHOCOLATE DRIZZLE:1 ounce semisweet chocolate, chopped1 tablespoon butter
Preparation
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.
