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Yummy Praline Thumbprint Cookies




Source of Recipe


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List of Ingredients






1 cup butter, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup fine- to medium-chopped pecans
Praline Sauce (recipe follows)

Directions:

Preheat oven to 375 F. Line a large baking sheet with parchment paper.

Beat the butter until smooth, then slowly add the powdered sugar, vanilla and flour. Beat on low speed until well-blended. Stir in the pecans and mix well.

Shape the dough into 1-inch-diameter balls and place them on the baking sheet about 1 ½ inches apart.

Use your thumb to press down the center of each ball, to make a depression that will later be filled with Praline Sauce.

Bake for 11 to 13 minutes, or until the edges of the cookies are very light brown. Do not overbake.

Remove from oven and place the baking sheet on a wire rack. Let the cookies cool on the parchment paper on the baking sheet. While the cookies are cooling, make the Praline Sauce. Working quickly, spoon a little of the Praline Sauce into the depression in each cookie.

Let the cookies set for at least one hour before storing or eating.

Makes 36 cookies.

Praline Sauce: Combine ¼ cup butter, ½ cup brown sugar, ¼ cup evaporated milk and a pinch of salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture starts bubbling. Reduce the heat to low and cook for 5 minutes longer.

Remove the pan from the heat and stir in 1 cup granulated sugar and ½ teaspoon vanilla.


Recipe