1/2 cup butter, softened
1 1/2 cups packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 and 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
For the icing:
1 cup packed light brown sugar
1/2 cup whipping cream
1 cup powdered sugar
1 cup whole pecans
Heat oven to 350° F.
In large mixer bowl, beat butter and sugar until fluffy. Beat in egg and
vanilla.
In another bowl, mix flour, baking powder and salt; mix into butter mixture to
blend thoroughly. Form tablespoons of dough into balls and place, spaced 2
inches apart on greased baking sheets. Bake 10 to 12 minutes until lightly
browned. Cool on pans 10 minutes, then remove to racks to cool completely.
To make icing, mix brown sugar and cream in small saucepan over medium heat, mix
brown sugar and cream; bring to boil. Cook and stir 2 minutes. Re move from heat
and mix in powdered sugar, stirring until smooth. Dip bottoms of pecans into
icing and place 2 on each cookie; drizzle tops with icing.
