| 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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