Categories: Cookies

Ingredients

• 1 1/2 C. melted butter
• 1 1/2 C. brown sugar
• 2 t. vanilla
• 1 1/2 t. baking soda
• 1 t. baking powder
• 1 t. salt (if using salted pecans, cut salt in half)
• 1 1/2 C. finely ground pecans
• 2 eggs, lightly beaten with fork
• 3 C. flour
• 3/4 C. butter
• 3 1/2 C. powdered sugar, not sifted
• 2 t. vanilla
• 1/3 C. cream
• 1/2 C. finely chopped pecans
• Approx. 6 dozen pecan halves for decoration (opt.)

Directions

1. Microwave the butter in mixing bowl. Add the sugar and vanilla. Stir until blended, and then add baking soda, baking powder and salt. Mix well.

2. Grind pecans. Add them to the bowl and mix. Pour in beaten eggs and stir. Add flour and mix thoroughly.

3. Let dough sit for a few minutes to firm up. Form into walnut sized balls and arrange 12 to a cookie sheet.

4. Flatten balls with a fork in a criss-cross pattern (dip in flour or spray with non-stick spray if forks sticks)

5. Bake in preheated oven at 350° on middle rack for 8-10 minutes or until golden brown at edges. Cool on sheet 2 minutes, then remove to wire rack. When cookies are cool, prepare frosting.

6. Praline Frosting: Arrange cookies on racks or waxed paper. Heat butter in saucepan over medium heat, stirring occasionally, until it turns the color of peanut butter. Remove from heat and add the vanilla and maple if using. Blend in powdered sugar, cream and chopped pecans. Stir frosting with spoon till well mixed, but don’t let get completely cooled.

7. Frost cookies and place pecan half on top if using. (Don’t spread completely to edges). If it hardens before finished, microwave at 30 second intervals up to one minute, just till you can spread it again.

8. Let sit for at least one hour to harden. Then, store in cookie jar or other closed container.

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