Pecan Praline Cookies

Submitted by: D'Lyn Biggs

Praline:
1 ½ cups chopped pecans
½ cup granulated sugar
3 Tbs. water

Cookies:
1 ¼ cups firmly packed light brown sugar
¾ cups butter flavor Crisco
2 Tbs. milk
1 Tbs. vanilla
1 egg
1 ¾ cups flour
1 tsp. salt
¾ tsp. baking soda

Heat oven to 375 degrees.
For Praline: Line a baking sheet with foil. Spread pecans on baking sheet. Bake 6-8 minutes or until lightly toasted; set aside. Spray the foil-lined baking sheet with cooking spray; set aside.

Place granulated sugar and water in small saucepan. Bring to a boil, stirring occasionally. Cover; boil 2 minutes. Uncover; boil 3-5 minutes more or until mixture becomes golden brown in color. Add reserved pecans; stir until evenly coated. Spread on prepared baking sheet. Cool completely. Place hardened praline in heavy Ziploc bag. Crush with bottom of small heavy skillet until pieces are small.

For 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. Add to shortening mixture; beat at low speed just until blended. 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 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheet for four minutes; remove to cooling rack to cool completely.
Yields: 3 dozen cookies.