PRALINE COOKIES
These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour. , Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350° for 10 minutes. Cool on wire racks. , Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.
Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.
MISS BROWN'S PRALINE COOKIES
I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.
Provided by Kardea Brown
Categories dessert
Time 2h
Yield 2 dozen cookies
Number Of Ingredients 13
Steps:
- For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
- Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
- In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
- Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
- After your dough chills for at least an hour, preheat the oven to 350 degrees F.
- Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
- For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
- Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.
GRANDMA'S LACE COOKIES
This is one of my favorite cookie recipes that has been passed down to me from my Grandmother. Friends and family love them-- they are so addictive!
Provided by Dustin Poh
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 18m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
- Melt butter in a microwave-safe bowl in a microwave. Add sugar and stir to combine. Add beaten egg and mix well. Stir in oats, flour, vanilla extract, salt, and baking powder.
- Drop teaspoonfuls of dough onto the prepared baking sheet.
- Bake in the preheated oven until edges are golden brown, about 8 minutes. Let cool completely before removing cookies from foil.
Nutrition Facts : Calories 187.1 calories, Carbohydrate 22.4 g, Cholesterol 43 mg, Fat 10.3 g, Fiber 0.9 g, Protein 2 g, SaturatedFat 6.1 g, Sodium 143.3 mg, Sugar 15.2 g
AUNT MARY DILLON'S PRALINE COOKIES
This is a simple drop cookie topped with a luxurious praline candy. A Louisiana specialty, praline combines chopped pecans with caramelized brown sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 3 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
- Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
- In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
EMERIL'S CRUNCHY PRALINES
Make and share this Emeril's Crunchy Pralines recipe from Food.com.
Provided by alligirl
Categories Candy
Time 20m
Yield 2 dozen candies, 24 serving(s)
Number Of Ingredients 4
Steps:
- Combine the sugar, butter, and water in a heavy saucepan over medium heat. Stir to dissolve the sugar.
- Continue to stir for 3 to 4 minutes; the mixture will begin to boil.
- Add the pecans and continue to stir for about 5 minutes.
- Remove from the heat.
- Drop by the spoonful onto wax paper.
- Let cool.
- Remove from the paper with a thin knife.
- NOTE: Pralines may be stored in an airtight container at room temperature for about 2 weeks.
WALNUT PRALINES
Original Pralines made with Pecans are traditional from the South. I grabbed a bag of nuts one day and did this recipe with Walnuts. Wow, turned out a little lighter and less sweet taste. Great! Now I can eat more than one at a time. Pecans too rich! Some original ingredients from Sara Dolezal, Allrecipes.com
Provided by MadCity Dale
Categories Candy
Time 25m
Yield 20 Pralines
Number Of Ingredients 8
Steps:
- Combine sugars and milk in saucepan over medium heat. Stirring, with a wood spoon, do not scorch milk.
- Spray baking non-stick spray on cookie sheet or aluminium foil laid on top of thick towels.
- Once mixture boils, stir in butter, walnuts, spices and honey. Continue to heat, without stirring, until between 235 to 240 degrees F. (113 to 116 degrees C) Recommended you purchase a digital thermometer-great investment!
- Once temperature has been reached, remove from heat and let cool 5 minutes.
- Beat until thickened until liquid poured from wooden spoon starts to pour slowly.
- Immediately drop by one spoonfull onto sprayed cookie sheet or foil.
- Let cool and freeze in small bags of 3 to 4 per bag. THESE ARE SOO GOOD YOU WILL NOT BE ABLE TO EAT JUST ONE!
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PERFECT SOUTHERN PECAN PRALINE COOKIES | SWEET TEA
From sweetteaandthyme.com
4.5/5 (67)Total Time 27 minsCategory DessertsCalories 43 per serving
- In a large mixing bowl, cream the butter and brown sugar with an electric hand mixer until light and fluffy, about 3-5 minutes. Add in the egg and vanilla extract and mix until well incorporated.
- Combine the all-purpose flour, baking powder, and kosher salt in a separate mixing bowl; add to the creamed butter and mix well with a baking spatula by hand until the dry ingredients are just before they are fully mixed in. Add in the pecans and gently mix them in until all the ingredients are mixed in well. Cover the bowl with plastic wrap and chill for about 1 hour.
- Form dough into balls using a cookie scoop then place 2 inches apart on silicone baking mat lined (or parchment paper-lined) baking sheets. Bake the praline cookies at 350° for 10 minutes.
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