Update my dinner status, I'm making this tonight.
Servings: 4 Dozen
Total Time (median): tell us
Ingredients
FROSTING
- 2 2/3 c Icing sugar
- 3/4 c Unsweetened cocoa powder
- 1/2 c Hot water
- 6 tb Praline liqueur
Preparation
1. In large heavy saucepan, melt butter. Stir in brown sugar, corn syrup and vanilla. Bring to simmer, then remove from heat. 2. In bowl, stir together cocoa, flour and nuts until thoroughly blended. Add to contents of saucepan and mix thoroughly to make thick batter. 3. Drop by scant teaspoonfuls onto greased baking sheets about 2 1/2" apart. Bake at 375F for 5 mins until spread and edges are browned. Do not overbake! Allow to cool for several mins on baking sheets before removing to rack. 4. For frosting. Blend together icing sugar and cocoa. Slowly stir in hot water to form thick smooth paste. Stir in liqueur until well-blended. 5. To assemble, spread thin layer of frosting onto bottom of cooled cookie, then press against bottom of another cookie. Store in tightly covered container in cool place. Will keep for up to 1 week, but are best within 1-2 days. Chocolate-Almond Lace Cookies. Substitue almond extract and almonds for vanilla and pecans. Use Amaretto for praline liqueur in frosting. Praline Baskets. Omit cocoa powder. Drop batter by half teaspoons onto baking sheets and bake as directed. When taken from oven, immediately press into lightly grased mini muffin tins and allow to cool. Great for dollops of mousse or whatever. Contributor: "The Holidays" John Hadamuscin Posted to recipelu-digest Volume 01 Number 380 by "Cathleen" on Dec 18, 1997
