Serious Eats - seriouseats.com

@LaineF:

I would recommend making an icing of powdered sugar and milk to top the cookies. Simply whisk together the two ingredients until you reach a yogurt-like consistency then gently brush the tops of each cookie. But, be careful when adding the milk, you won't need too much at all. And if you'd like, you can also add a bit of lime zest to the icing.

TO CLARIFY:

Brooklyn_Foodster: The chocolate measurement is 2.5 cups OR approximately 17.5 ounces of chocolate chips. It is written by volume, as that is how the remainder of the recipe is written. It is also the standard American recipe writing format.

BooksCooks: Yes, the "1/2 an orange, finely-zested" refers to the orange colored part of the peel.

RichQ: There are 2 tablespoons of unsalted butter missing from the recipe. You can add it to the chocolate, or melt it along with the cream, when making the ganache filling. Your call.

I hope these minor details don't prevent any of you from trying the recipe. It is delicious!

Happy Truffle-making!!!
Jenny

Wow. Now I'm really jealous--my mom never made these for me when I was a kid!!! Seeing as they took no time to make at all, I am definitely going to try them with a variety of different nuts and butterscotch chips! Thanks for all the great additions to the post!

Hey ya'll,

For those of you who would prefer to make these pralines with more accuracy, simply be sure to cook the entire mixture until it reaches 234-240 degrees farenheit (soft ball stage) before spooning onto a baking sheet. This will ensure a proper caramelization and texture.

Thanks for all your comments! Enjoy!