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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Praline Cookies |
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Serves: 36 Print this RecipeCheryl Dean Matthews - Charlotte, North Carolina Bake-Off® Contest 11, 1959 Prize Winner This contestant was a fourteen-year old Junior Second Prize winner. She did her recipe testing on a range that her mother won as a finalist in the fourth Bake-Off® Contest! Praline, a mixture of pecans and caramelized sugar, flavors the frosting on these irresistible cookies COOKIES 1 1/2 cups firmly packed brown sugar 1/2 cup margarine or butter, softened 1 teaspoon vanilla extract 1 egg 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt FROSTING 1/2 cup firmly packed brown sugar 1/4 cup half-and-half 1 cup powdered sugar 1/2 cup coarsely chopped pecans Heat oven to 350° F. Grease cookie sheets. In large bowl, beat 1 1/2 cups brown sugar and margarine until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking powder and salt; mix well. Drop dough by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350°F. for 10 to 12 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. In small saucepan, combine 1/2 cup brown sugar and half-and-half. Bring to a boil over medium heat; boil 2 minutes, stirring constantly. Remove from heat. Stir in powdered sugar; beat until smooth. Place about 1/2 teaspoon of the pecans on each cookie; drizzle with frosting, covering pecans. Let stand until set. HIGH ALTITUDE - Above 3,500 feet: No change. Nutrition Per Serving (1 cookie): Calories 120; Protein 1g; Carbohydrate 20g; Fat 4g; Sodium 80mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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