Praline Cookies
 
Makes 3 dozen
 
1 2/3	cups all-purpose flour
1 1/2	teaspoons baking powder
1/2	teaspoon salt
8	tablespoons (1 stick) unsalted butter
2 1/2	cups light-brown sugar, firmly packed
1	 large egg
1	teaspoon pure vanilla extract
1/2	cup heavy cream, plus more if necessary
1	cup sifted confectioners' sugar
1	cup pecan halves, toasted and broken into large pieces
 
 	1.  Preheat the oven to 350°. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
 
 	2.  In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined. 
 
 	3.  Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies to wire racks.
 
 	4.  In a small saucepan, combine remaining 1 cup light-brown sugar and the 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 1/2 teaspoon praline mixture onto each cookie.