1 c. butter, softened
1 c. powdered sugar, sifted
2 c. all-purpose flour
1 c. pecans, finely chopped
1 tbsp. vanilla extract
Praline filling

Cream butter; gradually add powdered sugar, beating well at medium speed of an 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 an indentation. Bake at 375 degrees for 15 to 17 minutes. Do not brown. Cool on wire racks. Spoon about 1/2 teaspoon Praline Filling into each cookie indentation. Yield: about 3 dozen.

PRALINE FILLING:

1/2 c. butter
1 c. brown sugar, firmly packed
Dash of salt
1/2 c. evaporated milk
2 c. powdered sugar, sifted
1/2 tsp. vanilla extract

Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Boil 2 minutes, stirring constantly. Remove from heat; stir in milk. Bring mixture to a boil and let boil 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. Yield: about 1 1/2 cups.