Mexican Praline Cookies
Yield
3 1/2 dozenPrep
15 minCook
20 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
light, packed |
*
|
| 2 | cups |
butter
softened |
|
| 1 | large |
egg yolks
|
|
| ½ | teaspoon |
cinnamon
|
|
| ⅛ | teaspoon |
salt
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | cup |
pecans
chopped, toasted |
|
| 2 | tablespoons |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
light, packed |
*
|
| 473 | ml |
butter
softened |
|
| 1 | large |
egg yolks
|
|
| 2.5 | ml |
cinnamon
|
|
| 0.6 | ml |
salt
|
|
| 473 | ml |
all-purpose flour
|
|
| 237 | ml |
pecans
chopped, toasted |
|
| 3E+1 | ml |
powdered sugar
|
|
Directions
Preheat oven to 350℉ (180℃).
Place rack in center of oven. In a mixer, cream the sugar and butter until smooth.
Mix in the egg yolk, cinnamon and salt.
Add the flour and mix well.
Add chopped pecans and mix until just blended.
Take 2 tablespoons of dough, and roll into a ball.
Place on ungreased baking sheet 2 inches apart.
Cookies will spread slightly when baked.
Bake until edges begin to turn brown, about 22 minutes.
Remove from oven and cool completely onn wire rack.
To serve sprinkle tops with confetioners' sugar, pressed through fine sieve.
