| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Candy | 42 | Servings | |
INGREDIENTS
| 1 2/3 | c | Sifted all-purpose flour |
| 1/2 | ts | Baking soda |
| 1/4 | ts | Salt |
| 2/3 | c | Butter or margarine; softened |
| 2/3 | c | Dark brown sugar; firmly packed |
| 1 | Egg; unbeaten | |
| 1/2 | ts | Vanilla extract |
| 1/2 | ts | Maple flavoring |
| 3/4 | c | Coarsely chopped pecans |
| 3/4 | c | Pecan halves |
| 1/2 | c | Dark brown sugar; firmly packed |
| 1 | tb | Dark corn syrup |
| 1 | tb | Water |
| 1 | c | Sifted confectioner's sugar |
| 1 | tb | Water; or more |
INSTRUCTIONS
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 3-1/2 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, http://www.erols.com/hosey.
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