praline drops

Categories
Candy
Yield
42 Servings
MeasureIngredient
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
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

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, .

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