1 1/2 cups butter-flied brown sugar
1 teaspoon vanilla extract
3/4 cup white sugar
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 tablespoon baking soda
1 teaspoon vanilla extract
1 teaspoon salt
1 (3 ounce) package cream cheese, softened
1 cup chopped pecans
4 cups confectioners' sugar
2 tablespoons lemon juice
2 tablespoons confectioners' sugar
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, white sugar, eggs, flour, baking powder, baking soda and vanilla. Beat until smooth. Stir in the flour mixture and salt; mix until well blended. Gradually stir in the chocolate mixture. Drop by rounded spoonfuls onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until golden brown. Allow cookies to cool on baking sheet for 1 minute.
Remove from cookie sheet and roll in confectioners' sugar. Roll and refrigerate for 2 hours or overnight.