| PECAN PRALINE COOKIES |
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Makes 3 dozen Cookies Praline 1 -1/2 cups chopped pecans 1/2 cup granulated sugar 3 tablespoons water CRISCO No-Stick Cooking Spray Cookies 1 -1/4 cups firmly packed light brown sugar 3/4 cup Butter Flavor Crisco all-vegetable shortening or 3/4 Butter Flavor Crisco stick 2 tablespoons milk 1 tablespoon vanilla 1 egg 1 -3/4 cups all-purpose flour 1 teaspoon salt 3/4 teaspoon baking soda Heat oven to 375ºF. For praline, line a baking sheet with foil. Spread pecans on baking sheet; bake 6-8 minutes or until lightly toasted; set the nuts aside. Spray the foil lined baking sheet with Crisco No Stick Cooking Spray; set aside. Place granulated sugar and water in small saucepan. Bring to boil, stirring occasionally. Cover; boil 2 minutes. Uncover; boil 3-5 minutes more or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely. Place hardened praline in heavy re-sealable plastic bag; seal. Crush with bottom of small heavy skillet until pieces are small. For cookies, place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg; beat well. Combine flour, salt and baking soda. Add to shortening mixture; beat at low speed just until blended. Stir in 1-1/2 cups of crushed praline. Shape dough into 1-inch balls (dough will be soft). Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets. Bake 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheet for 4 minutes; remove to cooling rack to cool completely. |
