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    Chocolate-Praline Buttons


    Source of Recipe


    diamondnuts.com

    List of Ingredients




    1/2 cup Diamond Pecan Pie Pecans or 1/2 cup Diamond Pecan Chips
    1/2 cup (1 stick) unsalted butter
    3/4 cup sugar
    1 egg
    2 teaspoons vanilla
    1 tablespoon milk
    1 1/4 cups flour
    1/4 cup unsweetened cocoa powder
    1/4 teaspoon salt
    1/4 teaspoon baking powder
    1 cup semisweet chocolate chips
    1/2 cup Diamond Glazed Praline Pecan Pieces or pecan halves


    Preheat oven to 350°. To toast pecans, spread evenly on a baking sheet or in a shallow pan. Bake, stirring once or twice, until lightly browned and fragrant, 5 to 10 minutes. In a large bowl cream butter until light and fluffy. Gradually add sugar, beating until light. Add the egg, vanilla, and milk; beat thoroughly. In a small bowl mix together flour, cocoa, salt, and baking powder; add to butter mixture and stir well to combine. Stir in chocolate chips and toasted pecans. Drop by tablespoonfuls onto a parchment-lined cookie sheet. (A small #40 ice-cream scoop works best). Top each cookie with Diamond Glazed Praline Pecan Pieces, dividing equally. Bake at 350° for 10 to 12 minutes. Cool on a wire rack. Makes about 2 dozen cookies

    Recipe



    .....sure
    Sounds Good to Me!
    Sherry in Missouri

 

 

 

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