1/4 cup butter, softened
1 tablespoon packed brown sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons brown sugar
3 tablespoons white sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon almond extract
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon ground cinnamon
1 cup chopped pecans
1 teaspoon ground cinnamon
2 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Set aside.
In a medium bowl, cream together the butter and brown sugar until smooth. Beat in the egg, one at a time, mix in the brown sugar, egg and vanilla. Beat in the brown sugar mixture alternately with the sliced pecans and 1 teaspoon cinnamon. Drop by tablespoonfuls onto the cookie sheets.
Bake for 8 minutes in the preheated oven. Remove cookies from baking sheets to cool on wire racks. Cookies should be slightly brown after the baking. Remove from cookie sheets to cool on wire rack. Cool completely.
To Make the Topping: In a medium bowl, cream together the butter, salt and baking soda. Beat in the almond extract, chopped pecans and cinnamon. Beat in the butter mixture. Beat in the brown sugar, pecans and cinnamon until smooth, then stir in the brown sugar mixture. Pour filling into crust.
Pour filling into crust and bake for 1 hour in the preheated oven (or until just before serving). Cool completely. Cut into squares.
I substituted fresh cooked, mashed sweet potatoes, Splenda sugar and Splenda brown sugar, and baked in an 8"X8" pan.I ran out of brown sugar, so I used 1 teaspoon baking powder and 1/2 cup granulated table sugar.Baked for about 15 minutes.I would recommend this recipe as a low-cal diet option.
⭐ ⭐ ⭐ ⭐