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Yield: 42 Servings
Ingredients and directions for this recipe
1 2/3 c Sifted all-purpose flour
1/2 ts Baking soda
1/4 ts Salt
2/3 c Butter or margarine;
2/3 c Dark brown sugar; firmly
1 Egg; unbeaten
1/2 ts Vanilla extract
1/2 ts Maple flavoring
3/4 c Coarsely chopped pecans
3/4 c Pecan halves
1/2 c Dark brown sugar; firmly
1 tb Dark corn syrup
1 tb Water
1 c Sifted confectioner's sugar
1 tb Water; or more
Cookies: Heat oven to 350 degrees. Grease cookie sheets lightly with
unsalted shortening. Sift together the flour, baking soda and salt. Work
butter in a bowl until creamy. Add sugar and beat until light and ffluffy.
Add egg, vanilla and maple flavoring; beat thoroughly. Gradually add sifted
dry ingredients and mix until smooth. Stir in chopped nuts. Drop batter by
rounded teaspoonfuls 2 inches apart onto prepared cookie sheets. Place a
pecan half on each cookie. Bake 12-14 minutes, until edges are lightly
browned. Remove cookies from sheets and place on wire cake racks. While
cookies are still warm, spoon a little Praline Glaze over each cookie. Cool
and store in an airtight container. Makes about 3-1/2 dozen cookies.
Praline Glaze: In a small saucepan combine brown sugar, corn syrup and 1
tablespoon water. Place over moderate heat (about 250 degrees) and bring to
a boil, stirring constantly. Remove from heat and stir in confectioner's
sugar and 1 tablespoon water. Beat until smooth. Add a few drops of water,
if necessary, to make it pour easily.
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM