Praline Lace Cones
|Butter||1⁄4 Cup (4 tbs), softened|
|Firmly packed brown sugar||1⁄2 Cup (8 tbs)|
|Pecans||1⁄4 Cup (4 tbs), finley chopped|
|All purpose flour||2 Tablespoon|
1. Cream butter or margarine with sugar until fluffy in a bowl. Beat in egg; stir in pecans, flour, salt.
2. Drop half-teaspoonfuls, about 5 inches apart, on a lightly greased cookie sheet; spread each into a very thin, 2 1/2-inch round. (Make only two at a time for easy handling. Use two cookie sheets; bake one batch while shaping the other.)
3. Bake in slow oven (300°) 10 minutes, or until golden-brown. Cool on cookie sheet 1 minute, or just till firm enough to hold shape.
4. Cut in half with a sharp knife, then loosen with spatula. Quickly roll each half into a tiny cone; place on rack to crisp. (If cookies become too brittle to shape, return to oven for 30 seconds.)