1/3 c Sugar

2 tb Water

1 c Chopped toasted pecans

Or hazelnuts if desired 1 c Margarine or butter

2 1/2 c Flour

1 c Packed brown sugar

1/2 c Sugar

2 Eggs (or 1/2 cup egg substit

-ute) 1 ts Vanilla

1/2 ts Soda

2 oz Semisweet

Or bittersweet chocolate Chopped (opt.) 2 tb Finely chopped pecans

Or hazelnuts (opt.) Grease a large baking sheet with the 2 tablespoons butter or margarine. Set aside. For praline: in a heavy saucepan stir together 1/3 cup sugar and the water. Cook and stir over medium-hi heat till boiling. Then cook for 2-1/2 to 3-1/2 min. more or until syrup is deep golden brown. Remove from heat. Stir in 1 cup nuts. Immediately pour onto the prepared baking sheet. Cool completely on a wire rack until firm. When firm, transfer tpraline to a heavy plastic bag. Using a rolling pin, crush the praline into small pieces. Set aside. For cookies: In a large mixing bowl beat the 1 cup margarine or butter with an electric mixer on med. to high speed about 30 seconds or until softened. Add about half of the flour, all of the brown sugar, 1/2 cup sugar, eggs, vanilla and baking soda. Beat till thoroughly combined, scraping sides of bowl occasionally. Beat or stir in remaining flour. Stir in crushed praline. Drop 1/4 cup of dough at a time 4 in. apart on ungreased cookie sheets. Flatten to 1-in. thickness and bake in 350 deg. oven for 13 to 15 min. or till edges are lightly browned. Cool on cookie sheets for 1 minute. Remove cookies and finish cooling on wire racks. If desired, melt chocolate. Cool. Drizzle the melted chocolate over cookies and sprinkle with chopped pecans or hazelnuts. (These cookies are huge and may be wrapped separately in plastic wrap and twist-tied, then decorated with a fancy bow.) -----