Praline Pecan Cookies

• Vegetarian

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 2 1/2 cup Brown sugar
  • 1 tsp Butter vanilla bakery emulsion or vanilla
  • 1 cup Confectioners' sugar
  • 1 1/2 cups Flour
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Pecans

• Dairy

  • 1/2 cup Butter
  • 1/2 cup Whipping cream

Found on littlemisscelebration.com

Description

Ingredients

• 1 ½ cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup softened butter
• 1 ½ cup brown sugar
• 1 egg
• 1 teaspoon butter vanilla bakery emulsion or vanilla
• 1 cup coarsely chopped pecans
• Frosting:
• 1 cup brown sugar
• ½ cup whipping cream
• 1 cup confectioners’ sugar

Directions

• Preheat oven to 350 degrees. Line baking sheets with parchment paper or silicone mats.
• Combine flour, baking powder and salt in a bowl and set aside.
• In mixing bowl, combine softened butter and brown sugar. Beat with mixer and well blended.
• Add egg and beat until fluffy; add butter vanilla bakery emulsion or vanilla mix to blend.
• Add flour mixture, one tablespoon at a time, and mix until just blended.
• Drop dough by rounded teaspoons, a few inches apart, onto parchment lined cookies sheets.
• Using the back of spoon, flatten each cookie slightly.
• Sprinkle top of each cookie with about ¾ teaspoon of pecans, pressing pecans lightly into dough.
• Bake cookies until golden brown, about 10 minutes, and transfer cookies to wire rack to cool.
• Make icing:
• In a saucepan on the stovetop, combine brown sugar and whipping cream over medium-high heat.
• Stir constantly until sugar is thoroughly dissolved and mixture comes to a boil.
• Continue stirring and boil for two minutes.
• Remove pan from heat; blend in confectioners’ sugar and beat with a hand mixer or spoon until smooth – use icing immediately!
• Using the tip of a spoon, generously drizzle tops of cooled cookies with icing. If icing hardens and becomes difficult to drizzle, warm icing in microwave for 15 seconds and stir.