Yield: 42 Servings
|1⅔ cup||Sifted all-purpose flour|
|½ teaspoon||Baking soda|
|⅔ cup||Butter or margarine; softened|
|⅔ cup||Dark brown sugar; firmly packed|
|1 \N||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 cup||Sifted confectioner's sugar|
|1 tablespoon||Water; or more|
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, .