Shortbread Cookie Praline Pie Recipes

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.

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Cream butter and sugar until fluffy. Stir in vanilla; add flour and mix well.
• Put through cookie press and form cookies onto baking sheets. Bake for 10 - 12 minutes.

Steps:

• Preheat oven to 350°F. Reserve 8 pecan halves for garnish. Finely chop 1/2 cup of the remaining pecans. Melt 1/4 cup of the margarine; pour into small bowl. Add 1/4 cup of the finely chopped pecans and the shortbread crumbs; mix well. Press firmly onto bottom and up side of 9-inch pie plate; set aside.
• Melt remaining 1/4 cup margarine; pour into medium bowl. Add sugar; beat with electric mixer on low speed until well blended. Add flour, egg, baking powder and vanilla; mix well. Stir in remaining pecan halves. Pour into crust; sprinkle with remaining finely chopped pecans.
• Bake 18 min. or until lightly browned. Serve warm or chilled topped with the whipped topping and the reserved pecan halves.

Steps:

• Preheat the oven to 350°F. Grease an 8-inch square baking dish with grapeseed oil and dust with almond flour.
• To make the shortbread, blend the almond flour, salt, grapeseed oil, and agave nectar in a food processor until smooth. Press the dough into the prepared baking dish.
• Bake for 15 to 20 minutes, until golden brown. Remove from the oven and let cool.
• While the shortbread bakes, prepare the pralines. In a small saucepan over medium-low heat, melt the butter, then add the agave nectar and vanilla extract. Simmer for 5 minutes, then add the pecans. Remove the praline mixture from the heat, cool to room temperature, and spread over the shortbread.
• Place in the refrigerator for 3 hours to set. Cut into squares and serve.

Steps:

• Mix cookie crumbs, 1/4 cup nuts and butter until blended; press onto bottom and up side of 9-inch pie plate.
• Beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Spoon into crust; sprinkle with remaining nuts.
• Refrigerate 3 hours or until firm.