Praline Rounds

By lindybug

Ingredients

• Brown Sugar Frosting:
• 1/2 cup butter
• 1/2 cup shortening
• 1 cup packed brown sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 egg
• 2 Tbsp milk
• 1 tsp vanilla
• 3 cups all purpose flour
• 1 cup finely chopped pecans
• 1 cup packed brown sugar
• 1/4 cup butter
• 1/4 cup half and half or light cream
• 1 1/3 cups sifted powdered sugar

Details

Servings 72

Preparation

Step 1

In a large bowl beat butter and shortening with an electric mixer on med-high speed for 30 seconds. Add brown sugar, baking powder, baking soda and salt. Beat until combined. Beat in egg, milk and vanilla. Beat in as much of the flour as you can with the mixer. Stir in 1/2 cup of the pecans and remaining flour. Divide dough in half. Shape each half into a 10" long roll. Wrap in waxed paper or plastic wrap. Chill in the refrigerator for at least 4 hrs or up to 48 hrs.

Cut the dough into slices about 1/4" thick. Place about 2" apart on an ungreased cookie sheet. Bake in a 375 degree oven for 8-10 min or until edges are firm.

Transfer to a wire rack; cool. In small saucepan combine brown sugar, butter and half and half. Heat and stir over medium heat until mixture comes to a full boil. Boil 1 minute, stirring constantly. Remove from heat. Add sifted powdered sugar. Beat with a wire whisk or fork until smooth. (Frosting will thicken as it cools. If necessary, add a few drops of water to make drizzling consistency).

Drizzle warm Brown Sugar Frosting over cookies. Sprinkle with remaining pecans.