Aunt Mary Dillon’s Praline Cookies

1.Preheat oven to 375°F. Have ready two clean baking sheets. Spread pecans on a rimmed baking pan, and toast in the oven until golden, about 10 minutes. Set aside to cool. Reduce temperature to 350°F.

2.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, beat 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 combined. Add flour mixture, and beat on low speed until combined.

3.Drop batter by level tablespoons onto baking sheets, about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes, rotating halfway through. Transfer to a wire rack to cool for 5 minutes on baking sheets. Remove cookies from baking sheet, and transfer to wire rack until completely cool.

4.In a small saucepan, combine remaining 1 1/4 cups light-brown sugar and cream. Bring to a full boil over medium heat. Cook, stirring constantly, about 1 minute. Remove from heat. Working quickly, add confectioners’ sugar, and whisk until smooth. Add pecan pieces and stir until slightly thickened. (If mixture thickens, return to heat, and add cream 1 teaspoon at a time.) Spoon about 1 heaping teaspoon praline mixture on top of each cookie; set aside until firm.