Praline Cookies, the 1986 Winners
Yield
12 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
|
|
| 1 ½ | cups |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
pecans
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
|
|
| 355 | ml |
brown sugar
packed |
*
|
| 1 | each |
eggs
|
|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
pecans
chopped |
|
Directions
- Heat oven to 350℉ (180℃). Cream butter, sugar and egg.
Stir in flour, vanilla and pecans.
Mix well by hand. Shape into balls about the size of walnuts, place on cookie sheets and flatten to about ⅛ inch. 2. Bake 10 to 12 minutes, or until brown. Remove from oven and allow to cool completely and harden. (These cookies are chewy, not hard).
