Praline Thumbprint Cookies
(makes 3 dozen)

Ingredients
1 cup butter, softened
1 cup sifted powdered sugar
2 cups al-purpose flour
1 cup finely chopped pecans
1 tablespoon vanilla extract
Praline Filling

Directions
Preheat oven to 375 degrees.

Cream butter; gradually add powdered sugar, beating well at medium speed of electric mixer. Add flour, mixing well. Stir in pecans and vanilla.

Shape dough into 1 inch balls; place about 2 inches apart on ungreased cookie sheets. Press thumb in center of each cookie to make indentation. Bake for 15 to 17 minutes; do not brown. Cool on wire racks. Spoon about 1/2 teaspoon Praline Filling in to each cookie.

Praline Filling

Ingredients
1/2 cup butter
1 cup firmly packed brown sugar
dash of salt
1/2 cup evaporated milk
2 cups powdered sugar
1/2 teaspoon vanilla

Directions
Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Boil for 2 minutes, stirring constantly. Remove from heat; stir in milk. Bring mixture to a boil, and let boil for 2 minutes or until 232 degrees.

Remove praline mixture from heat. Cool to lukewarm. Stir in powdered sugar and vanilla; beat with a wooden spoon until mixture is smooth.