Praline drops
42 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1⅔ | cup | Sifted all-purpose flour |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Salt |
| ⅔ | cup | Butter or margarine; softened |
| ⅔ | cup | Dark brown sugar; firmly packed |
| 1 | Egg; unbeaten | |
| ½ | teaspoon | Vanilla extract |
| ½ | teaspoon | Maple flavoring |
| ¾ | cup | Coarsely chopped pecans |
| ¾ | cup | Pecan halves |
| ½ | cup | Dark brown sugar; firmly packed |
| 1 | tablespoon | Dark corn syrup |
| 1 | tablespoon | Water |
| 1 | cup | Sifted confectioner's sugar |
| 1 | tablespoon | Water; or more |
Directions
COOKIES
PRALINE GLAZE
Cookies: Heat oven to 350 degrees. Grease cookie sheets lightly with unsalted shortening. Sift together the flour, baking soda and salt. Work butter in a bowl until creamy. Add sugar and beat until light and ffluffy.
Add egg, vanilla and maple flavoring; beat thoroughly. Gradually add sifted dry ingredients and mix until smooth. Stir in chopped nuts. Drop batter by rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Place a pecan half on each cookie. Bake 12-14 minutes, until edges are lightly browned. Remove cookies from sheets and place on wire cake racks. While cookies are still warm, spoon a little Praline Glaze over each cookie. Cool and store in an airtight container. Makes about 3-½ dozen cookies.
Praline Glaze: In a small saucepan combine brown sugar, corn syrup and 1 tablespoon water. Place over moderate heat (about 250 degrees) and bring to a boil, stirring constantly. Remove from heat and stir in confectioner's sugar and 1 tablespoon water. Beat until smooth. Add a few drops of water, if necessary, to make it pour easily.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .