1⅔ cups all purpose flour
1½ teas baking powder
½ teas salt
1 stick unsalted butter
2½ cups light brown sugar, firmly packed
1 large egg
1 teas pure vanilla extract
½ cup heavy cream,plus more if necessary
1 cup sifted confectioners sugar
1 cup pecan halves, toasted and broken into large pieces
No nutrition information available
Preheat oven to 350 degrees
Sift together flour,baking powder and salt in a medium bowl. Set aside
Cream together butter, ½ cup of the brown sugar with electric mixer for about 2 minutes on medium speed. Add egg and vanilla and beat until fully combined. Add dry ingredients and beat on low speed until combined.
Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer to a wire rack.
In a small saucepan combine remaining 1 cup brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly for 2 minutes. Remove from heat. Add confectioners sugar and whisk until smooth. If frosting thickens thin with extra cream. Add pecan pieces. Place cookies on the cooling rack over a lined baking pan and spoon about ½ teaspoon praline mixture onto each cookie.
Makes about 3 dozen cookies