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 Cook up some praline cuisine Dark brown sugar makes this cookie a classic. Praline Cookies From “Mrs. Wilkes’ Boardinghouse Cookbook: Recipes and Recollections from Her Savannah Table,” published by Ten Speed Press, courtesy of Design Press. The book is available at all SCAD galleries, Ex Libris, Gryphon Tea Room and local bookstores. 1/2 cup soft butter or margarine 1 1/2 cups dark brown sugar 1 egg, beaten 1 1/2 cups sifted all-purpose flour 1 teaspoon vanilla extract 1 cup coarsely chopped pecans Cream the butter, sugar and eggs. Add the flour, vanilla and pecans and mix. Refrigerate until the dough is easy to handle. Preheat the oven to 375 degrees. Shape the dough into one-inch balls and place them three inches apart on a greased cookie sheet. Using the bottom of a tumbler covered with damp cheesecloth, flatten the balls until one-eighth-inch thick. Bake for 12 minutes or until done. Yields three dozen. |
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