Directions: |
Directions:Preheat oven to 325 degrees.
To prepare praline, spread pecans evenly in lg. baking pan. Place in oven and toast, stirring frequently, 8-10 minutes. Cool. Butter a heatproof platter or plate and set aside.
Combine sugar and 2 T. water in small heavy saucepan over med. High heat. Bring to boil stirring. Cover and boil 2 mins. Uncover and cook 2 ½ mins. longer, until syrup thickens slightly and turns yellow color, not brown. Immediately add toasted pecans to syrup, stirring to coat. Be careful not to splash because it’s hot. Put mixture on buttered platter. Cool. Transfer praline to plastic bag and using a mallet or heavy spoon, crack into tiny pieces. This can be kept in refrigerator for a month.
Preheat oven to 375. Lightly grease several baking sheets and set aside. Combine flour, baking powder, baking soda, and salt and stir until mixed. Set aside.
Place butter in small mixing bowl and beat with an electric mixer on med. speed until light and fluffy. Add brown and granulated sugar, egg, vanilla and continue beating until smooth. Add ½ dry ingredients and continue beating. As the dough stiffens, add remaining dry ingredients with a spoon until blended. Place a generous 1/3 C. praline in a shallow bowl and set aside. Using a large spoon, stir remaining praline into dough until evenly distributed.
Roll into 1 inch balls. Dip top of each ball into reserved praline to coat lightly. Space 2 inches apart and bake for 10-11 minutes at 325. |
Personal
Notes: |
Personal
Notes: This cookie is great because you can store it for a month. If you want to have a party with cookies and coffee this is THE cookie. They’re time consuming to make but worth it. The last time I made them, my vis a va (Portuguese for “grandmother”) took all the ones I had in the freezer for her bus trip to Tahoe. She came home with a $5,000 jackpot. I received nothing. As my mom always says, “Family is love.”
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This recipe for Cookies: Pecan Praline Cookies, by 