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Aunt Mary Dillon's Praline Cookies presented by Hacienda del Desierto Bed & Breakfast
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1 2/3 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp. salt
8 tbs. unsalted butter
2 1/2 cups light brown sugar, firmly packed
1 large egg
1 tsp. vanilla extract
1/2 cup heavy cream
1 cup sifted confectioners' sugar
1 cup pecan halves, toasted & broken into large peices
Preheat oven to 350 degrees. Sift together flour, baking powder, & salt in medium bowl. Set aside.
Cream butter & 1 1/2 cups light brown sugar until light & fluffy.
Add egg & vanilla & beat.
Add dry ingredients & beat on low.
Drop batter in rounded tsp. onto ungreased baking sheets about 2" apart.
Bake until firm & barely golden, 10-12 minutes.
Transfer cookies to wire rack to cool.
In small saucepan combine remaining 1 cup light brown sugar & Cream & bring to boil over medium heat.
Cook, stirring constantly for 2 minutes.
Remove from heat & add confectioners' sugar, whisking until smooth. (If frosting thickens, thin with cream)
Add pecan pieces & spoon about 1/2 tsp. praline mix onto each cookie.
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Hacienda del Desierto Bed & Breakfast
Tucson, Arizona
Romantic Spanish hacienda in a peaceful, secluded desert setting with mountain views next to Sahuaro National Park East.
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Click here for pictures and information about the inn.
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More Hacienda del Desierto Bed & Breakfast Recipes:
Pineapple-Banana Bake with Pecans |
Raisin & Pecan Stuffed Pears |
Pear with Yogurt Topping & Prickly Pear Syrup |
Vanilla Chip Maple Cookies |
Granola
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