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Ingredientes
- 1 c. Butter
- 1 1/3 c. Light brown sugar, firmly packed
- 1 c. Light corn syrup
- 1 tsp Vanilla
- 3 Tbsp. Unsweetened cocoa pwdr
- 2 c. Flour
- 1 c. Pecans, coarse grnd
- 2 2/3 c. Icing sugar
- 3/4 c. Unsweetened cocoa pwdr
- 1/2 c. Warm water
- 6 Tbsp. Praline liqueur
Direcciones
- 1. In large heavy saucepan, heat butter. Stir in brown sugar, corn syrup and vanilla. Bring to simmer, then remove from heat.
- 2. In bowl, stir together cocoa, flour and nuts till thoroughly blended.
- Add in to contents of saucepan and mix thoroughly to make thick batter.
- 3. Drop by scant teaspoonfuls onto greased baking sheets about 2 1/2" apart. Bake at 375F for 5 mins till spread and edges are browned. Don't overbake! Allow to cold for several mins on baking sheets before removing to rack.
- 4. For frosting. Blend together icing sugar and cocoa. Slowly stir in warm water to create thick smooth paste. Stir in liqueur till well-blended.
- 5. To assemble, spread thin layer of frosting onto bottom of cooled cookie, then press against bottom of another cookie.
- Store in tightly covered container in cold place. Will keep for up to 1 week, but are best within 1-2 days.
- Chocolate-Almond Lace Cookies. Substitue almond extract and almonds for vanilla and pecans. Use Amaretto for praline liqueur in frosting.
- Praline Baskets. Omit cocoa pwdr. Drop batter by half tsp. onto baking sheets and bake as directed. When taken from oven, immediately press into lightly grased mini muffin tins and allow to cold. Great for dollops of mousse or possibly whatever. Contributor: "The Holidays" John Hadamuscin
