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Praline Rounds

Source of Recipe


Jo Ann Kester






List of Ingredients



• -- For the Cookies --
  
• 1/2 cup butter
  
• 1/2 cup shortening
  
• 1 cup packed brown sugar
  
• 1/2 tsp baking powder
  
• 1/4 tsp baking soda
  
• 1/4 tsp salt
  
• 1 egg
  
• 2 Tbsp milk
  
• 1 tsp vanilla
  
• 3 cups all-purpose flour
  
• 1 cup finely chopped pecans
  
• *
  
• -- For the Brown Sugar Frosting --
  
• 1 cup packed brown sugar
  
• 1/4 cup butter
  
• 1/4 cup light cream
  
• 1-1/3 cups sifted powdered sugar
  






Instructions



1. Beat butter and shortening in a mixing bowl with electric mixer on medium to high speed, for 30 seconds.
   
   
2. Add the brown sugar, baking powder, baking soda, and salt; beat until combined. Beat in as much of the flour as possible with the mixer. Stir in 1/2 cup of the chopped pecans and any remaining flour with a wooden spoon.
   
   
3. Shape dough into 2 10-inch rolls. Wrap in waxed paper or plastic wrap; chill 4 to 48 hours.
   
   
4. Cut dough into 1/4-inch-thick slices. Place slices 2 inches apart on an ungreased cookie sheet. Bake in a 375-degree oven for 8 to 10 minutes or until edges are firm. Cool on rack.
   
   
5. Meanwhile, prepare the brown sugar frosting: Combine brown sugar, butter, and the light cream in a small saucepan. Heat and stir over medium heat until mixture comes to a full boil. Boil 1 minute, stirring constantly. Remove from heat. Add the 1-1/3 cups sifted powdered sugar. Beat with a wire whisk until smooth (Frosting will thicken as it cools; if necessary, add a few drops of water to make it of drizzling consistency).
   
   
6. Drizzle cooled cookies with the warm frosting, and sprinkle with remaining chopped pecans.
   
   Makes 72 cookies.