Cookies

• 1 ½ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) butter, softened
• 1 ½ cups firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup pecans, coarsely chopped

Icing

• 1 cup firmly packed brown sugar
• ¼ cup whipping cream
• 1 cup powdered sugar

Instructions

1. In a large bowl, stir together the flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees.
3. In bowl of electric mixer, combine the butter and brown sugar. Beat until well blended.
4. Beat in the egg until fluffy.
5. Blend in the vanilla.
6. Gradually add the flour mixture just until blended.
7. Drop by rounded teaspoonful onto greased cookie sheets, placing the cookies 2 inches apart from one another. Flatten each cookie slightly with a fork.
8. Sprinkle each cookie with approximately 1 teaspoon chopped pecans.
9. Bake 10 minutes or until golden. Transfer onto wire racks to cool.
10. While cookies are cooling, prepare the icing.
11. In a 1 ½ to 2-quart saucepan, combine the brown sugar and whipping cream.
12. Place over medium-high heat, stirring until the sugar dissolves and the cream comes to a boil. Boil, stirring constantly for 1 minute.
13. Remove from heat and blend in the powdered sugar. Beat until smooth.
14. Drizzle cooled cookies generously with the icing.

By KathyMillerTime
Adapted from Red Rocks & Cinnamon Rolls, Marion Yadon

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