Yield: 3 dozen

• Requires extra setting up time for praline toppings and icing before storage

Ingredients:

• 1/2 cup soft butter
• 1-1/2  cups brown sugar
• 1 large egg
• 1 teaspoon coffee extract
• 1 teaspoon vanilla extract
• 1-2/3 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt

Praline topping:

• 1 cup light brown sugar
• 1/2 cup heavy cream
• 4 tablespoons butter
• 1 cup sifted powdered sugar
• 5.2 ounce package peeled roasted chestnuts, chopped (about 1 cup)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon coffee extract

Glaze:

• 1 cup sifted powdered sugar
• milk, as needed

Method:

1. Preheat oven to 350°F.
2. In an electric mixer, cream together the butter and sugar.
3. Add egg and extracts, mixing until smooth.
4. Sift together the flour, baking powder, pumpkin pie spice, and salt.
5. Add to mixer while running, a little at a time, until mixed in.
6. Use a cookie scoop to drop dough onto a parchment paper lined cookie sheet.
7. Bake for 10-12 minutes or until firm; cool completely on parchment.
8. To make praline topping, stir  together the brown sugar, heavy cream and butter  in a small saucepan and bring to a boil. Boil hard for one minute.
9. Immediately stir in the sifted powdered sugar and then chopped chestnuts and extracts.
10. Spoon praline topping over cookies, and allow to set and harden.
11. Then whisk up a glaze of powdered sugar and enough milk to form a drizzle and drizzle over set cookies.
12. Allow glaze to also set and dry before putting them away, 45 minutes or more.

from the kitchen of palatablepastime.com