1 c Butter
1 1/3 c Light brown sugar; firmly
-packed
1 c Light corn syrup
1 ts Vanilla
3 tb Unsweetened cocoa powder
2 c Flour
1 c Pecans; coarse ground
FROSTING
2 2/3 c Icing sugar
3/4 c Unsweetened cocoa powder
1/2 c Hot water
6 tb Praline liqueur
1. In large heavy saucepan, melt butter. Stir in brown sugar, corn syrup
and vanilla. Bring to simmer, then remove from heat.
2. In bowl, stir together cocoa, flour and nuts until thoroughly blended.
Add to contents of saucepan and mix thoroughly to make thick batter.
3. Drop by scant teaspoonfuls onto greased baking sheets about 2 1/2″
apart. Bake at 375F for 5 mins until spread and edges are browned. Do not
overbake! Allow to cool for several mins on baking sheets before removing
to rack.
4. For frosting. Blend together icing sugar and cocoa. Slowly stir in
hot water to form thick smooth paste. Stir in liqueur until well-blended.
5. To assemble, spread thin layer of frosting onto bottom of cooled
cookie, then press against bottom of another cookie.
Store in tightly covered container in cool place. Will keep for up to 1
week, but are best within 1-2 days.
Chocolate-Almond Lace Cookies. Substitue almond extract and almonds for
vanilla and pecans. Use Amaretto for praline liqueur in frosting.
Praline Baskets. Omit cocoa powder. Drop batter by half teaspoons onto
baking sheets and bake as directed. When taken from oven, immediately
press into lightly grased mini muffin tins and allow to cool. Great for
dollops of mousse or whatever. Contributor: “The Holidays” John Hadamuscin
Yields
4 Dozen