Ingredients

Instructions

  1. Heat oven to 350 degrees.
  2. Sift flour, baking powder, and salt into a medium bowl. Set aside.
  3. With an electric mixer (or Kitchenaid with paddle attatchement), cream butter and 1 1/2 cups brown sugar until light and fluffy, about 2 minutes.
  4. Add egg and vanilla. Beat until fully combined.
  5. Add dry ingredients, and beat on low speed until combined.
  6. Drop batter by rounded teaspoons on to an ungreased baking sheet about 2 inches apart.
  7. Bake until firm and barely golden, 10 to 12 minutes. Wait 5 minutes before transferring cookies to a wire rack.
  8. In a small saucepan, combine remaining 1 cup brown sugar and cream.
  9. Bring to a boil over a medium heat. Cook, stirring constantly, for 2 minutes.Remove from heat.
  10. Add powdered sugar, and whisk until smooth.
  11. (If frostening thickens too much, thin with heavy cream.).
  12. Add pecan pieces.
  13. Place cookies on a cooling rack over a lined baking sheet.
  14. Spoon about 1/2 teas praline mixture onto each cookie.