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Praline Crisps




Source of Recipe


Internet


Recipe Introduction


Browned butter is the secret of these lacy butterscotch toffee crisps, which shatter into crackling layers in the mouth, leaving a lovely caramel aftertaste.



List of Ingredients




YIELD : 8 Dozen 2-inch Cookies

1 cup (2 sticks) unsalted butter
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups firmly packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
2 cups chopped pecans


Recipe



1. Melt the butter in a small saucepan over medium heat. Heat until it begins to brown and turns a deep golden color, about 5 minutes, stirring occasionally. Watch carefully to make sure it doesn't burn. Pour into a heatproof container to cool. Scrape out the little dark brown flakes, as they add flavor, but don't scrape out the darker film on the bottom. Refrigerate until solid, about 2 hours or overnight, or for 1 hour in the freezer.

2. Preheat the oven to 350 degrees F. with a rack in the middle. Lightly grease 2 baking sheets or line them with parchment paper.

3. Sift together the flour, baking soda and salt into a small bowl; set aside.

4. In a large bowl, with an electric mixer on medium speed, cream the browned butter for 1 minute. Add the brown sugar and cream until light and fluffy, about 2 minutes. With the mixer on low speed, blend in the egg and vanilla.

5. Gradually add the sifted dry ingredients and blend on low speed until smooth, about 1 minute.

6. Stir in the chopped pecans with a wooden spoon.

7. Drop the batter by rounded teaspoonfuls onto the baking sheet, about 2 inches apart; these cookies spread. Bake 1 sheet at a time for 10 to 12 minutes, or until firm and dark gold. Let the cookies cool on the baking sheets for 1 minute; remove and cool on wire racks. Store in an airtight container in layers, with wax paper between, for up to 1 week, or freeze for up to 4 months.