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1/2 cup butter or margarine, 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 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup whipping cream
1 cup confectioners' sugar
In a mixing bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until the dough is easy to handle, about 1 hour. Form into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar dissolves and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
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