Friday, March 23, 2012

Double-Drizzle Pecan Cookies

I know my mom just posted a cookie recipe of mine, and what can I say, great minds must think alike!  I was planning on posting tonight, and I just have to post this recipe, even though it's another cookie recipe!  This cookie recipe is pretty yummy if I do say so myself!  I know it may seem like a lot of work to make to sauces to drizzle, but it completel worth it!  :)  This recipe is from the All New Taste of Home Cookbook.  If you've never read a "Taste of Home" magazine or cookbook, you are missing out!  They have extremely practical, delicious, well-tested, and yummy recipes!

I will be honest, you can definitely drizzle the two sauces in a much prettier fashion than what these cookies are pictured as here.  It was late when the cookies were cool enough to top, and the drizzling wasn't happening.  ;)  Even if these don't have perfect drizzles, they are delicious! 

 
As always, please feel free to comment!  If you cannot easily leave a comment on the blog, please find our facebook page, which is also called "Chicken Soup for the Bowl". 

 
-Olivia

 
 

Double-Drizzle Pecan Cookies

  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1-1/4 cups chopped pecans, toasted
  • CARAMEL DRIZZLE:
  • 1/2 cup packed brown sugar
  • 1/4 cup heavy whipping cream
  • 1/2 cup confectioners' sugar

  • CHOCOLATE DRIZZLE:
  • 1 ounce semisweet chocolate
  • 1 tablespoon butter
In a large bowl, cream butter and brown sugar until light and fluffy.
Beat in egg and vanilla. Combine the flour, baking powder and salt;
gradually add to creamed mixture and mix well.

Shape dough into 1-in. balls; roll in pecans. Place 2 in. apart on
ungreased baking sheets; flatten slightly. Bake at 350° for 8-10
minutes or until lightly browned. Cool for 2 minutes before removing
to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil. Remove
from the heat; whisk in confectioners' sugar. Immediately drizzle
over cookies.

In a microwave, melt chocolate and butter; stir until smooth. Drizzle
over cookies. Let stand until set. Store in an airtight container.

Yield: about 3-1/2 dozen.

1 comment:

  1. Those sound wonderful! I may just have to try them, ty!

    ReplyDelete