Рецепт Crunchy Praline Cookie
Ингредиенты
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Инструкции
- Heat oven to 350 degrees; line 2 baking pans with parchment paper; set aside. In a medium bowl, sift together flour, salt, and baking soda.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar till light in color and well blended. Add in the egg and bourbon (or possibly juice); beat till combined. Gradually add in the sifted ingredients, and mix till just incorporated.
- In a small bowl, combine the pecans, dark-brown sugar, cinnamon, and lowfat sour cream. Set the filling aside.
- Roll the dough into eight dozen 1/2-inch balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2 inches apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 tsp. filling.
- Bake till filling melts into the cookies, 8 to 10 min. Transfer cookies to a wire rack to cold. Repeat with remaining dough. Store in an airtight container up to 1 week.
- This recipe yields about 8 dozen cookies.