2 tablespoons butter
1 cup white sugar
1 cup brown sugar
2 eggs, beaten
1 teaspoon vanilla extract
1 cup chopped pecans
1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 cups pecans
1 (12 ounce) package vanilla wafers
Preheat the oven to 350 degrees F (175 degrees C).
In a small saucepan over the heat, combine butter and white sugar; drive from the pan. Remove from heat when butter has melted. Stir in brown sugar, eggs, vanilla extract, pecans and 2 cups flour. Transfer mixture to large skillet/bowl/cupcake pan or 9x13 inch baking pan.
Bake 25 minutes or until light golden brown; cool completely. Remove cookie from pan and refrigerate 20 minutes. To make the icing, place pecans in the pan of pot. Pour emerald glaze over cookies and sprinkle with lemon balsamic. Preheat top of oven to 400 degrees F (200 degrees C). Cut streusel on two sides of each cookie to allow frosting. Place cookie on waxed paper lined baking sheet. Refrigerate 4 to 24 hours.
1 cup frozen whipped topping, thawed
1/2 cup whipping cream
1 large sliced banana
1 cup chopped pecans
6 dates, pitted
In a large bowl, cream together the butter and brown sugar until smooth. Beat the eggs, one at a time, then mix in the brown sugar mixture. Mix in the pecans.
Heat oil in microwave with a 1/4 cup of butter or margarine in microwave safe dish/pan. Pour mixture over cookie in dish/pan. Sprinkle evenly over warm cookie mixture. Cover dish/pan tightly with waxed paper towel.
Microwave cookies at HIGH (100 percent) power for 5 to 6 minutes or until light brown. Remove from microwave; cool completely. Remove waxed paper towel and place onto waxed paper. Decorate with candy Garnish with pecans. Serve warm.