Martha Stewart's Mary Dillion Praline Cookies

This wonderful recipe from Martha Stewart is so very good...

• Ready In: 30 mins
• Yields: 3 1/2 dozen

Ingredients

• 2  ounces pecan halves, broken in large pieces (2/3 cup)
• 1 2⁄3 cups  sifted all-purpose flour
• 1 1⁄2 teaspoons baking powder
• 1⁄2 teaspoon table salt
• 1⁄4 lb butter, room temperature
• 2 3⁄4 cups  firmly packed light brown sugar, packed
• 1  large egg
• 1  teaspoon pure vanilla extract
• 2⁄3 cup heavy cream, more if necessary
• 1 3⁄4 cups  sifted confectioners' sugar

Directions

1. Preheat oven to 375*.
2. Have ready two clean baking sheets.
3. Spread pecans on a rimmed baking pan, and toast in the oven until golden -- about 10 minutes. Set aside to cool.
4. Reduce temperature to 350*. Sift flour, baking powder, and salt in a medium bowl. Set aside.
5. 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 on low speed until combined.
6. Drop batter by level tablespoons onto baking sheets, about 2" apart.
7. Bake until firm and barely golden, 10-12 minutes, rotating halfway through.
8. Transfer to a wire rack to cool 5 minutes on baking sheets.
9. Remove cookies from baking sheet and transfer to wire rack until completely cool.In a small saucepan, combine remaining 1 1/4 cups light brown sugar and cream and 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 tsp at a time. Spoon tsp on each cookie and set aside until firm.