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Pecan-Praline Cookies

1 cup butter, softened
1 cup firmly packed brown sugar, divided
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 large egg
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup whipping or heavy cream
1/2 cup chopped pecans
2 ounces white chocolate
1/3 cup semisweet chocolate chips

1. Preheat oven to 375°F.
2. In a large bowl with an electric mixer, beat together butter, 1/2 cup brown sugar, and sugar until blended. Beat in vanilla and egg; stir in flour, baking soda, and salt. Stir in flour; gather dough into a ball, wrap in plastic wrap, and refrigerate for 1 hour.
3. Divide the dough into 4 pieces and roll each portion into a 15' x 3' rectangle. Trim the edges and sides. With a knife, score the dough in 1-1/2' squares. Bake for 10-12 minutes or until golden brown on the edges. Cool.
4. While the base cookie is cooling, combine cream, 1/2 cup brown sugar, and chopped pecans in a heavy saucepan; bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring, or until thick. Remove from heat and cool but do not let it harden. Drop 1/2 teaspoon of the pecan-praline mixture onto the center of each square.
5. In a microwave, using a separate saucepan or glass dish, melt white chocolate and semi-sweet chocolate chips over low heat. Drizzle alternately over the cookies.
6. Cut or break apart at the scoring.

Makes 40 cookies.