Perfect for the holiday season! These praline cookies will have your guests dreaming of Charleston with every delicious bite.
- 3 tablespoons butter
- 1 cup medium brown sugar
- 1 egg, well beaten
- 1 tablespoon vanilla
- 1 cup pecan halves
- 2 tablespoons flour
Melt butter and blend in sugar, add egg, nuts, flour and vanilla and mix well. Prepare a well-greased heavy cookie sheet, drop one-half teaspoon of batter for each cookie, placing them 5 inches apart. Bake about 10 minutes in a moderate oven, then loosen edges of each cookie with wide spatula and lift onto wire cake rack to cool and crisp. This delicious receipt, a truly Southern treat, makes 2 1/2 dozen cookies.
Recipe reprinted from “Charleston Receipts.” First published in 1950, it is the oldest Junior League cookbook still in print. Recipe created by Mrs. Howard Read (Adelaide Higgins)