Some days I just can’t decided what to make, and today was one of those days. I try to setup a schedule for the week, but sometimes I just do not want to make what I have planned. I was going to make shortbread today, but I wasn’t in the mood. I felt a little brown sugary today. I found this recipe in my file. Apparently, I cut this out of Southern Living in October 2002. What was I doing in October ’02? Hmmm. Oh, Oh, sorry. Cookies, you are here for the cookies. Not to hear about me being in graduate school in October ’02 which *clears throat* I never finished. Oh well, baking is more fun!!
This is a very thin crispy cookie just like the name implies. I baked mine for exactly 13 minutes. The cookie has a caramelized flavor with a light lacy edge. They do spread while baking so make sure you allow room. I tried to get mine to bake in perfect circles, however that is not really possible. You just have to except what the cookie gives you. I tried rolling them into balls after scooping them out of the bowl. Although, it made the cookie small and dense; this is not what you are looking for in this recipe. The lacy edge is very tasty and I would hate for you to miss that part.
Crispy Praline Cookies
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract
Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.
Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.
Yield: Makes about 2 dozen