Praline Rounds-Pralene


Praline Cookies

1/2 cup butter or margarine

1/2 cup shortening

1 cup packed brown sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 egg

2 tablespoons milk

1 teaspoon vanilla

3 cups all-purpose flour

1 cup finely chopped pecans

Brown Sugar Frosting

Beat together butter/ margarine and shortening in a large bowl with electric mixer

medium to high speed for 30 seconds. Add brown sugar, baking powder,

baking soda, and salt. Beat until well mixed. Add egg, milk, and vanilla; beat till well mixed.

Beat in as much of the flour as you can using the mixer. Stir in any remaining flour and

1/2 cup of pecans with a wooden spoon. Shape dough into two 10-inch rolls.

Wrap in waxed paper or plastic wrap; chill 4 to 48 hours.

Cut dough into 1/4-inch-thick slices. Place 2 inches apart on an ungreased cookie sheet.

Bake in a 375° oven for 8 to 10 minutes or till edges are firm. Cool on a wire rack. Sprinkle

with remaining pecans. Drizzle with warm Brown Sugar Frosting. Makes about 72.

Brown Sugar Frosting:

Mix 1 cup packed brown sugar, 1/4 cup butter or margarine, and

4 cup light cream in a small saucepan. Heat and stir over medium heat till mixture comes to a full boil.

Boil 1. minute, stirring constantly. Remove from heat. Add 1 1/3 cups sifted powdered sugar.

Beat with a wire whisk or fork till smooth. (Frosting will thicken as it cools. If necessary,

add a few drops of water to make of drizzling consistency.) Makes about 1 1/4 cups.

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