Name: Covered Bridge House's Pecan Praline Cookies
Yield: Makes 3 dozen cookies
Cuisine: Cookies and Bars
Ingredients: 1-1/2 cups chopped pecans; 1/2 cup granulated sugar; 3 tablespoons water; 1-1/4 cups light brown sugar; 3/4 cup butter flavored Crisco; 1 tablespoon vanilla; 1 egg; 1-3/4 cups flour; 1 teaspoon salt; 3/4 teaspoon baking soda; 2 tablespoons milk

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Praline:

Ingredients

1-1/2 cups chopped pecans

1/2 cup granulated sugar

3 tablespoons water

Instructions

To make praline, preheat oven to 375 degrees. Toast the pecans on a baking sheet for 10 minutes. Place sugar and water in a small saucepan and bring to a boil. Cover and boil for 2 minutes. Uncover and cook for 2 more minutes. Add toasted pecans and stir until evenly coated. Spread onto greased baking sheet. When cool, place the hardened praline in a plastic bag and crush with a rolling pin until the pieces are small.

Cookie Dough:

Ingredients

1-1/4 cups light brown sugar

3/4 cup butter flavored Crisco

1 tablespoon vanilla

1 egg

1-3/4 cups flour

1 teaspoon salt

3/4 teaspoon baking soda

2 tablespoons milk

Instructions

To make cookies, place brown sugar, shortening, milk and vanilla in large bowl. Beat at medium speed until well blended. Add egg; beat well. Combine flour, salt and baking soda in another bowl. Add to the shortening mixture and beat at low speed. Stir in 1-½ cups of crushed praline. Shape dough into 1-inch balls. Dip top of each ball into remaining crushed praline. Place 3 inches apart on ungreased baking sheets. Bake at 375 degrees for 9 to 11 minutes. Cool 2 minutes on baking sheet then remove cookies to foil to cool completely.