Praline Cookies

SUBMITTED BY: Melody Sroufe

"These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them!"

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PREP TIME	25 Min
COOK TIME	10 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/2 cup butter or margarine, softened
1 1/2 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup heavy cream
1 cup confectioners' sugar

DIRECTIONS

In a mixing bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350 degrees F for 10 minutes. Cool on wire racks.
Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar dissolves and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.