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
• 1/2 cup heavy whipping cream
• 1/2 cup confectioner's sugar
• CHOCOLATE DRIZZLE
• 1 square semisweet chocolate (1 ounce)
• 1 tablespoon butter

1. In a large bowl, cream the butter and brown sugar until light and fluffy.
2. Beat in egg and vanilla.
3. Combine the flour, baking powder and salt. Gradually add to the creamed mixture and mix well.
4. Shape the dough into 1 inch balls and roll in the pecans, covering completely.
5. Place 2 inches apart on ungreased cookie sheets and flatten slightly.
6. Bake a 350u0b0 for 8-10 minutes until lightly browned.
7. Let cool on baking pan for 2 minutes before transferring to a wire rack.
8. In a small saucepan, bring brown sugar and whipping cream to a boil. Remove from heat and whisk in confectioner's sugar. Immediately drizzle over cookies.
9. In a small microwave-safe bowl, melt the chocolate and butter until smooth.
10. Drizzle on top of the caramel on the cookies. Let stand until set.

butter, brown sugar, egg, vanilla, flour, baking powder, salt, pecans, drizzle, brown sugar, heavy whipping cream, sugar, chocolate drizzle, chocolate, butter

Taken from www.food.com/recipe/double-drizzle-pecan-cookies-445028 (may not work)