Ingredients
1cupall-purpose flour
1½tspbaking powder
½tspsalt
8tbspunsalted butter
2½cuplight-brown sugar
1largeegg
1tsppure vanilla extract
½cupheavy cream
1cupconfectioners’ sugar,sifted
1cuppecan halves
Preparation
Preheat the oven to 350 degrees F. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1½ cups light-brown sugar on medium speed until light and fluffy.
Add egg and vanilla. 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 for 10 to 12 minutes, until firm and barely golden. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
In a small saucepan, combine remaining 1 cup light-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 cream.) Add pecan pieces.
Place cookies on a cooling rack over a lined baking pan. Spoon about half a teaspoon praline mixture onto each cookie.
