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.
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.
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.
CRUNCHY PRALINE COOKIES
This recipe comes from Martha Stewart. It is fairly simple to make, no rolling required, and the cookies are really delicious. Just the right amount of sweetness, and small enough that you can munch on a few without feeling too guilty. If you increase or decrease the bake time ever so slightly, you will get a crunchier or softer cookie. Anyone who tries these cookies loves them, and usually requests the recipe. Don't be turned off by the sour cream-it caramelizes beautifully. Enjoy!
Provided by Nydia in Bonaire
Categories Dessert
Time 23m
Yield 3 dozen
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix the topping ingredients together in a bowl and set aside.
- Cream together butter and sugar, then add the egg.
- Sift dry ingredients together, then add together.
- Roll dough into half-inch balls and place on a greased cookie sheet.
- With the end of a wooden spoon, or with a dowel, make a small well in each ball.
- Place 1/4 teaspoon pecan topping in each cookie.
- Bake for 8 to 10 minutes, keeping an eye on them towards the end as they can burn quickly.
- Cool on a rack and store in an airtight container.
- Note: Original recipe called for 1 Tablespoon whiskey, bourbon or orange juice to be added along with the egg, but I've never used it and found they turn out fine without.
Nutrition Facts : Calories 1432.4, Fat 76.4, SaturatedFat 25.9, Cholesterol 160.3, Sodium 594.8, Carbohydrate 179.5, Fiber 7.7, Sugar 108.4, Protein 16.6
PRALINE COOKIES
These are really yummy!! There are a lot of directions but are really easy to make. I make these for cookie exchanges around the holidays.
Provided by Kennasmommy
Categories Drop Cookies
Time 30m
Yield 1-20 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees.
- Sift flour, baking powder, and salt into a medium bowl. Set aside.
- With an electric mixer (or Kitchenaid with paddle attatchement), cream butter and 1 1/2 cups brown sugar 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 by rounded teaspoons on to an ungreased baking sheet about 2 inches apart.
- Bake until firm and barely golden, 10 to 12 minutes. Wait 5 minutes before transferring cookies to a wire rack.
- In a small saucepan, combine remaining 1 cup brown sugar and cream.
- Bring to a boil over a medium heat. Cook, stirring constantly, for 2 minutes.Remove from heat.
- Add powdered sugar, and whisk until smooth.
- (If frostening thickens too much, thin with heavy cream.).
- Add pecan pieces.
- Place cookies on a cooling rack over a lined baking sheet.
- Spoon about 1/2 teas praline mixture onto each cookie.
RENEE'S PECAN CRUNCH COOKIES
My grandmother baked the most wonderful cookies, cakes and breads. These she sold during the Depression to make money to help her family. This recipe is among one of my favorites, because I loved crunchy cookies and pecans. This recipe went into my hope chest in 1963.
Provided by CHARMED_TWICE
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 50m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets.
- In a bowl, sift the flour, baking soda, and salt together. In a separate large bowl, cream the butter, 1 cup of white sugar, and brown sugar until smooth, and beat in the eggs and vanilla extract until well combined. Stir in the flour mixture, and mix the pecans into the dough.
- Drop the dough by tablespoons onto the prepared baking sheets, about 2 inches apart. Place 1/2 cup of white sugar into a shallow bowl. Moisten the bottom of a drinking glass with a wet cloth, and dip the glass bottom into the sugar. Flatten cookies with the sugared glass, dipping into sugar for each cookie.
- Bake in the preheated oven until lightly browned, 9 to 12 minutes. Allow to cool on sheets for a minute or two before removing to finish cooling on racks.
Nutrition Facts : Calories 105.9 calories, Carbohydrate 17 g, Cholesterol 12.8 mg, Fat 3.8 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 1.4 g, Sodium 68.4 mg, Sugar 10.8 g
PRALINE CRUNCH COOKIES
I had an old recipe notebook at my parents, and through several moves, lost it. However, my stepmom had this one written down from my notebook. I am so glad I got at least one of those old recipes back!
Provided by Megan Stewart
Categories Cookies
Number Of Ingredients 8
Steps:
- 1. Combine sugar, eggs, butter and vanilla beating at med until light and fluffy. Add flour, tartar and soda. Beat until soft dough forms, on low speed. Stir in chips and pecans. Cover and chill 1-2 hours until firm. Oven to 375 degrees. Put 1 1/2" balls 2" apart on cookie sheet covered with parchment paper. Bake 9-12 min or until light gold/brown. Cool.
- 2. NOTE: the recipe Barb wrote down, did not list baking soda in the ingredients list. I believe it was 1 t, but give it a try...
PRALINE CEREAL CRUNCH
A sweet and salty snack like this is hard to resist. The recipe makes 10 cups, so it's great to make when hosting a party. -Glene Bolin, Paradise, California
Provided by Taste of Home
Categories Snacks
Time 1h10m
Yield 10 cups.
Number Of Ingredients 7
Steps:
- In a 13-in. x 9-in. baking pan, combine cereal and pecans; set aside. In a microwave-safe bowl, combine the brown sugar, corn syrup and butter. Microwave, uncovered, on high for 2 to 2-1/2 minutes or until mixture comes to a boil, stirring occasionally. Stir in vanilla and baking soda., Pour over cereal mixture; stir to coat evenly. Bake at 250° for 1 hour, stirring every 20 minutes. Turn onto waxed paper to cool. Break into bite-size pieces.
Nutrition Facts : Calories 203 calories, Fat 12g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 174mg sodium, Carbohydrate 23g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.
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