Pecan Praline Cookie Triangles

Name: Pecan Praline Cookie Triangles
Yield: 64 servings of 1 triangle
Ingredients: 2 1/2 cups (625 mL) all-purpose flour; 3/4 cup (175 mL) powdered sugar; 1 teaspoon(5 mL) baking soda; 3/4 cup (175 mL) (1 1/2 sticks) butter or margarine, melted; 3 cups pecan halves, divided; 2 cups packed brown sugar; 3 eggs; 4 tablespoons butter or margarine, melted; 1 teaspoon Double-Strength Vanilla; 1/4 teaspoon salt; Powdered sugar (optional)

As sweet as pecan pie but with a sinfully tender, buttery crust, these cookies will be sure to disappear at your next get-together.

Ingredients

2 1/2 cups (625 mL) all-purpose flour
3/4 cup (175 mL) powdered sugar
1 teaspoon(5 mL) baking soda
3/4 cup (175 mL) (1 1/2 sticks) butter or margarine, melted

3 cups pecan halves, divided
2 cups packed brown sugar
3 eggs
4 tablespoons butter or margarine, melted
1 teaspoon Double-Strength Vanilla
1/4 teaspoon salt
Powdered sugar (optional)

Directions

Preheat oven to 350°F (180C). For crust, combine flour, powdered sugar and baking soda in Classic Batter Bowl. Add butter; mix until crumbly using Classic Scraper. Lightly press crumb mixture over bottom of Large Bar Pan; roll lightly using Baker's Roller®. Bake 15 minutes; remove to Stackable Cooling Rack.
Meanwhile, for filling, reserve 1 cup (250 mL) of the pecans for garnish; chop remaining pecans using Food Chopper. Combine chopped pecans, brown sugar, eggs, butter, vanilla and salt; mix well. Pour filling over warm crust, spreading to edges of pan using Large Spreader. Arrange remaining pecan halves over filling. Bake 17-19 minutes or until filling is set in center. Remove from oven; cool completely.
Sprinkle with additional powdered sugar, if desired. Cut into 32 squares using Utility Knife; cut each square in half diagonally.

Yield:

64 servings of 1 triangle

Nutrients per serving:

Calories 110, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 15 mg, Carbohydrate 12 g, Protein 1 g, Sodium 55 mg, Fiber less than 1 g

U.S. Diabetic exchanges per serving:

1 fruit, 1 fat (1 carb)

Cook's Tips:

If desired, 2 teaspoons vanilla can be substituted for the Double-Strength Vanilla.

To store leftover cookies, place in tightly covered container at room temperature.

Butter lends a rich flavor and tender crust and is preferred over margarine in this recipe.

For easier serving, line Large Bar Pan with a 13-inch piece of Parchment Paper. Prepare recipe as directed and cool completely, then simply lift Parchment Paper out of pan and cut as directed.