A pecan thumbprint filled with sugary praline filling.
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1/2 cup sugar
1/2 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg, separated
2 tablespoons water
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup firmly packed brown sugar
2 tablespoons Land O Lakes® Butter, softened
Heat oven to 350°F. Grease cookie sheets; set aside.
Combine sugar, butter, egg yolk, water, baking powder, and salt in bowl. Beat at medium speed, scraping bowl often, until well mixed. Add flour; beat at low speed until well mixed.
Place egg white into bowl. Beat with fork until frothy.
Shape rounded teaspoonfuls of dough into 1-inch balls. Dip each ball into egg white, then in chopped pecans. Place 2 inches apart onto prepared cookie sheets.
Combine all filling ingredients in 1-quart saucepan. Cook over medium heat, stirring constantly, 2-3 minutes or until mixture comes to a full boil. Boil 1 minute.
Make small indentation in center of each cookie; fill with 1/2 teaspoon warm filling. Bake 12-15 minutes or until edges are lightly browned.
If filling crystalizes, reheat to a boil.