I made these cookies a couple of days ago at the bed and breakfast, and I thought they were just so much fun. It’s a basic cookie that’s topped with pecans and a praline frosting, and when you bite into them, it’s a praline rush. Delicious. The frosting hardens pretty quickly, though, so make it just before you’re ready to drizzle. I think next time I’d double the frosting recipe for maximum decadence.
1 1/2 cups firmly packed brown sugar
1/2 cup (1 stick) butter, softened
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup firmly packed brown sugar
1/4 cup half-and-half
1 cup powdered sugar
1/2 cup coarsely chopped pecans
Preheat oven to 325ËšF. Coat a large baking sheet with cooking spray.
Beat 1 1/2 cups brown sugar with butter until light and fluffy. Add vanilla and egg; blend well. Add flour, baking powder, and salt and mix well. Drop by rounded teaspoonfuls 2 inches apart on prepared baking sheet. Bake 6 to 8 minutes or until just golden. Cool 1 minute on baking sheet; transfer to wire rack to cool completely.
For the frosting, boil 1/2 cup brown sugar with half-and-half in a small saucepan for 2 minutes, stirring constantly. Remove from heat. Add powdered sugar and stir until smooth.
Place chopped pecans evenly on cooled cookies, and drizzle with warm frosting. Let stand until set.
Makes 36 cookies.
Source: Pillsbury Bake-Off Cookbook.