CARAMEL GLAZE PECAN COOKIES
Found this recipe years ago in a Country Woman Magazine. Then lost it...Well the other day while trying to find that darned Cheesy Asparagus Potato Soup recipe (that I already posted) I found a stack of magazine recipe clippings...CRAZY FUN!!! This recipe is a grand prize winner From a Paula Marchesi of Pennsylvania. I messed...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. In a large mixing 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.
- 2. Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- 3. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
- 4. When set, store in an airtight container. Yeild about 3 1/2 dozen.
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