1 2/3 cups all-purpose flour, sifter
1 1/2 teaspoons  baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, more if necessary
1 cup sifted confectioner’s sugar
1 cup pecan halves, toasted and broken into small pieces
Red, blue, green and yellow Food Coloring, optional

Heat oven to 350 degrees.  Sift together flour, baking powder, and salt in a medium bowl.
Set aside.

In the bowl of an electric mixer fitted with paddle attachment, cream butter and 1 1/2
cups of the light-brown sugar on medium speed until light and fluffy, about 2 minutes. 
Add egg and vanilla.  Beat until fully combined.  Add dry ingredients, and beat on low
speed until combined.

Drop batter by rounded teaspoons onto ungreased baking sheets about 2 inches apart. 
Bake until firm and barely golden, 10-12 minutes.  Transfer pan to a wire rack to cool for
5 minutes before transferring cookies to wire racks.

Icing:  In a small saucepan, combine remaining 1 cup light-brown sugar and cream. 
Bring to a boil over medium heat.  Cook, stirring constantly, for 2 minutes.  Remove
from heat.  Add confectioners’ sugar, and whisk until smooth.  If frosting thickens, thin
with cream. Add pecan pieces.  For Mardi Gras colors, tint icing with food coloring. 
Divide icing into three small bowls. Tint one bowl of icing purple by adding drops of red
and blue food coloring.  Tint another bowl of icing with green food coloring. Tint third bowl 
of icing with yellow food coloring.  Place cookies on a cooling rack over a lined baking pan.  
Spoon about 1/2 teaspoon praline mixture onto each cookie, using one or more colors on cookies, 
as desired.		
		

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