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