1/4 c All-purpore flour
3 tb Sugar
1/2 c Butter; no substitutes
1/4 c Toasted pecans; finely
-chopped
2 tb Praline liqueur or milk
1. COMBINE flour and sugar in a medium mixing bowl. Cut in butter till
mixture resembles fine crumbs and starts to cling. Stir in pecans and
liqueur or milk. Work with hands, if necessary, to form into a ball.
2. PRESS I tablespoon of the dough into each madeleine pan, pressing down
to make an indentation in the shell. Bake in a 325 degree oven for 18 to 20
minutes or till edges just start to brown. Remove from pans. Cool on wire
racks.
NOTES : If the dough seems a bit dry, rely on the warmth of your hands to
help form a ball; don’t add more liquid.
Yields
18 Servings