Hacienda del Desierto

• 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

1. Preheat oven to 350 degrees. Sift together flour, baking powder, & salt in medium bowl. Set aside.
2. Cream butter & 1 1/2 cups light brown sugar until light & fluffy.
3. Add egg & vanilla & beat.
4. Add dry ingredients & beat on low.
5. Drop batter in rounded tsp. onto ungreased baking sheets about 2″ apart.
6. Bake until firm & barely golden, 10-12 minutes.
7. Transfer cookies to wire rack to cool.
8. In small saucepan combine remaining 1 cup light brown sugar & Cream & bring to boil over medium heat.
9. Cook, stirring constantly for 2 minutes.
10. Remove from heat & add confectioners’ sugar, whisking until smooth. (If frosting thickens, thin with cream)
11. Add pecan pieces & spoon about 1/2 tsp. praline mix onto each cookie.

This entry was posted on Friday, February 5th, 2010 at 7:04 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.