Double-Drizzle Pecan Cookies Recipe

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.

This recipe is:

Quick

90% would make again

42 Servings

Prep: 25 min. Bake: 10 min./batch + cooling

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, toasted

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

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.