1 c. butter, softened
1 c. sifted powdered sugar
2 c. all purpose flour
1 c. finely chopped pecans
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 in 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. firmly packed brown sugar
Dash of salt
1/2 c. evaporated milk
2 c. sifted powdered sugar
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.