| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cookies, Picture | 18 | Servings | |
INGREDIENTS
| 1/4 | c | All-purpore flour |
| 3 | tb | Sugar |
| 1/2 | c | Butter; no substitutes |
| 1/4 | c | Toasted pecans; finely chopped |
| 2 | tb | Praline liqueur or milk |
INSTRUCTIONS
1. COMBINE flour and sugar in a medium mixing bowl. Cut in butter till mixture resembles fine crumbs and starts to cling. Stir in pecans and liqueur or milk. Work with hands, if necessary, to form into a ball. 2. PRESS I tablespoon of the dough into each madeleine pan, pressing down to make an indentation in the shell. Bake in a 325 degree oven for 18 to 20 minutes or till edges just start to brown. Remove from pans. Cool on wire racks. NOTES : If the dough seems a bit dry, rely on the warmth of your hands to help form a ball; don't add more liquid. Recipe by: Better Homes Christmas Cookies 1997 Posted to recipelu-digest Volume 01 Number 507 by Marie Smith <craftee@sprynet.com> on Jan 12, 1998
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