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| Yield |
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| Prep Time | 30 minutes |
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Ingredients
1 large egg
1 teaspoon vanilla extract
2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 cup whipping cream
1 cup powdered sugar
1 cup whole pecans
2 cup packed light brown sugar, divided (1 cup is for icing)
cup Real California butter, softened
Instructions
- Heat oven to 350°F.
- In large mixer bowl, beat Real California butter and 1 1/2 cups of brown sugar until fluffy.
- Beat in egg and vanilla. In another bowl, mix flour, baking powder and salt; mix into butter mixture to blend thoroughly.
- Form tablespoons of dough into balls and place, spaced 2 inches apart, on greased baking sheets.
- Bake 10 to 12 minutes until lightly browned.
- Cool on pans 10 minutes, then remove to racks to cool completely.
To make icing:
- In small saucepan over medium heat, mix remaining 1 cup of brown sugar and cream; bring to boil.
- Cook and stir 2 minutes.
- Remove from heat and mix in powdered sugar; stir until smooth.
- Dip bottoms of pecans into icing and place two on each cookie; drizzle tops with icing.
Recipe provided by the California Milk Advisory Board
