Praline Apple Waffle Cookies

1/2 c  Powdered sugar
1/4 ts Cinnamon
1 1/4 c  Firmly packed brown sugar
1/2 c  Butter, softened
2  Eggs
1 tsp Vanilla
1 1/2 c All Purpose Flour
1 tsp Baking powder
1 tsp Cinnamon
1/2 tsp Salt
1/8 tsp Nutmeg
1/2 c  Shredded, peeled apples
1/2 c  Finely chopped pecans
 
Heat waffle iron to medium-low.
In large bowl, beat brown sugar and butter until blended. Add eggs and vanilla; beat well.

Lightly spoon flour into measuring cup; level off. Add flour, baking powder, 1 t cinnamon, salt and nutmeg; mix well. Stir in apples and pecans.

Spray waffle iron with nonstick cooking spray. Drop dough by heaping teaspoonfuls 2 inches apart onto waffle iron. Bake 1 1/2 to 2 minutes or until cookies are deep golden brown.
Immediately remove from waffle iron; cool 1 minute on wire rack. Repeat with remaining dough.

Topping:

In small bowl, combine powdered sugar and 1/4 t cinnamon; mix well. Dust top slightly warm cookies.
Serve warm or cool. Store in tightly covered container.

Praline Recipe from 1879

This is what pralines really tasted like in the 1800's. Most of today's pralines have milk in their recipes and are not the authentic taste. The Godchaux Sugar Refinery was an old company

in New Orleans , LA. If you don't cook this long enough, put it back and cook longer. If you've cooked it too long and it gets hard before you've finished "dropping...", add a little more

water and return to simmer once more. (From an old Godchaux Sugar Refinery recipe book printed approx. 1879)

3 cups white sugar

 1 cup light brown sugar

 1-1/2 cups water

 3 cups broken pecan meats (you can use halves; I prefer pieces)

 1 tbsp butter or margarine

 1 tsp. vanilla

Place sugars and water in larger heavy pot. Bring to boil. When sugars are dissolved, add pecans. Turn heat down and allow mixture to gently simmer uncovered, stirring occasionally.

Cook for approx. 15 - 20 minutes..."until the mixture grains when metal spoon is rubbed against side of pot."

(this is direct wording from original copy)