Pecan Praline Cookies

Directions

Dough

• 1

  Beat with electric mixer until light:
  Butter
  Light brown sugar

• 2

• 3

• 4

  Add and beat thoroughly:
  Egg
  Vanilla extract

• 5

• 6

• 7

  Stir in:
  Pecans, toasted and finely chopped

• 8

• 9

  Whisk together, then add and beat to incorporate:
  All purpose flour
  Salt

• 10

• 11

• 12

  Wrap dough in plastic wrap and chill until firm. Preheat oven to 350 degrees. Roll dough out on a lightly floured counter to 1/4 inch thickness and cut with your favorite Ann Clark cookie cutter, then transfer cookies onto a cookie sheets that have been lined with parchment paper or silicone liners.

  Bake 8 to 10 minutes, until very lightly browned around the edges. Let cookies cool slightly on cookie sheets, then transfer to a wire rack to cool completely. Ice with Praline Icing, (recipe below), and serve.

Praline Icing

• 13 Be sure to have everything ready ahead of time and work quickly, because this icing becomes firm quickly.
• 14 Set a wire rack over a cookie sheet and set aside.
• 15

  Sift 1 cup confectioners' sugar into a medium bowl. Place about 20 pecan halves (one for each cookie) in a small bowl.

  In a small sauce pan bring 1 cup packed light brown sugar, 6 tablespoons heavy cream, 4 tablespoons unsalted butter, and a pinch of salt to a boil over a medium-high heat, stirring frequently.

  Reduce the heat and simmer for 3 minutes, stirring constantly. Remove from heat stir in 1 teaspoon vanilla extract.

  Pour the brown sugar mixture slowly into the confectioners' sugar while stirring, and continue to stir until smooth.

  When cooled just enough to touch, dip a cookie into the icing, then place on the wire rack and top with a pecan half.

• 16 Enjoy!