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“This recipe was printed in today's local paper--brown sugar cookies topped with pecans and a caramel icing. Mmmm...;)”
READY IN:
35mins
YIELD:
36 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*F.
  2. In a large bowl, cream together the butter and brown sugar until fluffy.
  3. Blend in the egg and vanilla.
  4. In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
  5. Shape Tbsp.
  6. of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
  7. Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
  8. Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
  9. Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
  10. Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.

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