Aunt Mary Dillon's Praline Cookies Recipe

• 1 2/3 c. all-purpose flour sifted
• 1 1/2 tsp baking pwdr
• 1/2 tsp salt
• 1/2 c. unsalted butter room temperature
• 2 1/2 c. light-brown sugar - (firmly packed)
• 1 lrg egg
• 1 tsp pure vanilla extract
• 1/2 c. heavy cream more if necessary
• 1 c. sifted confectioners' sugar
• 1 c. toasted pecan halves broken large pcs

1. Heat oven to 350 degrees.
2. Sift together flour, baking pwdr, and salt in a medium bowl.
3. Set aside.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 c. light-brown sugar on medium speed till light and fluffy, about 2 min.
5. Add in egg and vanilla.
6. Beat till fully combined.
7. Add in dry ingredients, and beat on low speed till combined.
8. Drop batter by rounded tsp.
9. onto ungreased baking sheets about 2 inches apart.
10. Bake till hard and barely golden brown, 10 to 12 min.
11. Transfer pan to a wire rack to cold for 5 mintues before transferring cookies to wire racks.
12. In a small saucepan, combine remaining 1 c. light-brown sugar and cream.
13. Bring to a boil over medium heat.
14. Cook, stirring constantly, for 2 min.
15. Remove from heat.
16. Add in confectioners' sugar, and whisk till smooth.
17. (If frosting thickens, thin with cream.)
18. Add in pecan pcs.
19. Place cookies on a cooling rack over a lined baking pan.
20. Spoon about 1/2 tsp.
21. praline mix onto each cookie.
22. This recipe yields about 3 dozen.
23. Yield: 36 cookies
24. NOTES : Ellen Riordan of Bridgeport, Connecticut was a runner-up in the Martha Stewart Cookie of the Week Contest.
25. The recipe originated with her godmother

allpurpose, baking pwdr, salt, unsalted butter, lightbrown sugar, egg, vanilla, heavy cream, sugar, pecan

Taken from cookeatshare.com/recipes/aunt-mary-dillon-s-praline-cookies-71957 (may not work)