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Aunt Mary Dillon's Praline Cookies

Source of Recipe


Martha Stewart






List of Ingredients



• 1-2/3 cups all-purpose flour
  
• 1-1/2 tsp baking powder
  
• 1/2 tsp salt
  
• 8 Tbsp (1 stick) unsalted butter
  
• 2-1/2 cups light brown sugar, firmly packed
  
• 1 large egg
  
• 1 tsp pure vanilla extract
  
• 1/2 cup heavy cream, plus more if necessary
  
• 1 cup sifted confectioners' sugar
  
• 1 cup pecan halves, toasted and broken into large pieces
  






Instructions



1. Preheat oven to 350 degrees (F). Sift together flour, baking powder, and salt in a medium bowl. Set aside.
   
   
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1-1/2 cups light brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
   
   
3. Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies to wire rack.
   
   
4. In a small saucepan, combine remaining 1 cup light brown sugar and the cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon of the praline mixture onto each cookie.
   
   Makes 3 dozen.