-
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
NOTES : Ellen Riordan of Bridgeport, Connecticut was a runner-up in the Martha Stewart Cookie of the Week Contest.
-
24
The recipe originated with her godmother
