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OxfordPress.com

Praline Cookies

Makes 25 cookies
Cookie:
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter, softened
1 1/2 cups light brown sugar, packed
1 egg
1 teaspoon pure vanilla extract
Topping:
1/2 cup whipping cream
1 cup packed light brown sugar
1 cup powdered sugar
1 cup toasted pecans, broken into medium to small pieces

Preheat oven to 350 degrees.

Sift together flour, baking powder and salt; set aside.

Using an electric mixer cream butter and brown sugar, then blend in egg and vanilla. On low speed, mix in dry ingredients.

Line cookie sheet with parchment paper or a Silpat liner. Using a medium scoop drop cookies 2 inches apart. Bake until golden brown for 10 to 12 minutes. Remove to a wire rack and cool for five minutes.

In a small pan combine the cream and brown sugar. Bring to a boil over medium heat and cook, stirring constantly, for two minutes.

Remove from heat and whisk in powdered sugar until smooth. Add pecan pieces. If the mixture is too thick to drop from a spoon, thin by adding more cream, a teaspoon at a time, mixing well.

Spoon no more than one-half teaspoon of the warm praline onto each cookie and let cool.

To store the cookies she suggests layering them between waxed paper and tucking in some pieces of bread.