Praline Charlottes

Preheat oven to 350 degrees F., with rack in middle position

1 ½ cups melted butter (3 sticks)

1 ½ cups brown sugar

2 teaspoons vanilla

1 ½ teaspoons baking soda

1 teaspoon baking powder

1 teaspoon salt (decrease to ½ teaspoon if you use salted pecans)

1 ½ cups finely ground pecans (grind them up in your food processor with the steel blade and measure AFTER grinding)

2 beaten eggs (just whip them up with a fork)

3 cups flour (no need to sift)

Microwave the butter in your mixing bowl to melt it. Add the sugar and vanilla. Stir until blended, and then add the baking soda, baking powder, and salt. Mix well.

Grind the pecans in your food processor. (Remember to measure AFTER grinding.) Add them to the bowl and mix. Pour in the beaten eggs and stir. Then add the flour and mix until all the ingredients are thoroughly blended.

Let the dough sit for a few minutes to firm up. Then form dough into walnut-sized balls and arrange them on a greased cookie sheet, 12 to a standard sheet. (If the dough is too sticky to form into balls, chill it for a few minutes and try again.)

Flatten the balls with a fork in a crisscross pattern. (If the fork sticks, either spray it with Pam or dip it in flour.)

Bake at 350 degrees F. for 8 to 10 minutes or until they’re golden brown around the edges. Cool on the cookie sheet for 2 minutes, then remove to a wire rack to finish cooling. When they’re cool, prepare the frosting.