Praline Cookies
This recipe is from Hattie Neal. I think she worked at the school cafeteria with Violet. by Patsy Layer
This recipe is from Hattie Neal. I think she worked at the school cafeteria with Violet. by Patsy Layer
- Carbohydrate 711.041304 g
- Cholesterol 244.025 mg
- Fat 172.71467 g
- Fiber 16.5390005230904 g
- Protein 34.60107 g
- Saturated Fat 65.38805 g
- Serving Size 1 1 Serving (982g)
- Sodium 109.763 mg
- Sugar 694.50230347691 g
- Trans Fat 10.856042 g
- Calories 4426 calories
Step-by-step
- Cream butter and sugar until light.
- Add egg and beat until smooth.
- Add vanilla.
- Add flour and blend well.
- Stir in nuts until well distributed in dough.
- Shape dough into small balls and place on a greased cookie sheet.
- Flatten each cookie with a sugared glass, bake at 350 for 12 minutes or until brown.
- Very tasty.
- Makes about three dozen.
Bakers frequently add flour directly from the container without sifting, which creates dense pockets and prevents the dough from spreading uniformly during baking. Standard measuring methods also ruin this ratio. Always spoon flour into the dry measure cup and level it off with a straight edge. Dipping the cup directly into the flour compresses the powder. That compaction adds excess weight.
Freezing Dough and Monitoring Doneness
Raw cookie dough holds up exceptionally well in the freezer for up to three months. Shape the unbaked balls and flash freeze them on a sheet pan before transferring the portions to a zip-top freezer bag. Bake frozen portions straight from the freezer by adding two minutes to the standard baking duration. Determining doneness without a thermometer requires close visual inspection. Watch the edges closely. Pull the tray from the oven precisely when the perimeter turns golden brown while the center still appears slightly soft. The residual heat on the cookie sheet finishes the cooking process.
- Grease the cookie sheets lightly to prevent sticking, or line them with parchment paper.
- Dip the bottom of the glass in granulated sugar before flattening the dough balls to prevent tearing.
- Allow the baked batch to cool on the hot pan for two minutes before transferring them to a wire rack.
