Cream together Butter and Sugar. When light and smooth add Egg and Milk.
Separately sift together Flour, Baking Powder and Salt. Add to wet ingredients. Blend Chopped Pecans into dough and let chill for 15-20 minutes until ready to scoop.
Praline
Bring to a boil Sugar, Light Brown Sugar, Salt, Dark Corn Syrup, Butter and Evaporated Milk. Continue to cook until sugar reaches a soft ball stage (approx 235℉ on candy thermometer). To test place a drop of the hot sugar into a small glass of ice water. Sugar should float to top and flatten when squeezed between two fingers.
Remove from heat and by hand fold in Pure Vanilla Extract and Pecan Halves.
Bake
Place scoops of dough on parchment lined baking sheet pans, evenly spaced. Bake in 350℉ oven for 12-15 minutes or until lightly golden.
Remove from oven and top with 1 praline-coated pecan and gently push into cookie. Let cool completely before serving.