Pecan Praline Cookies
Pecan Praline Cookies
Chef Shantai
Rated 5.0 stars by 1 users
Category
Dessert
Prep Time
15 minutes
Cook Time
11 minutes
Indulge in a delightful culinary fusion with my Pecan Praline Cookies. Inspired by the French origins of praline candy, these mouthwatering treats have been embraced and perfected by the American South.
Imagine sinking your teeth into a rich, buttery brown sugar cookie, its soft texture and sweet aroma captivating your senses. But that's just the beginning.
On top of this heavenly base, we've added a generous layer of our signature caramel pecan praline. Each bite is a harmonious symphony of flavors, as the buttery caramel entwines with the crunchy pecans, creating a blissful combination that will leave you yearning for more.
Savor the sweet nostalgia of Southern hospitality as you experience the delightful marriage of French elegance and American charm. Our Pecan Praline Cookies are the perfect indulgence for any occasion, whether you're treating yourself or sharing them with loved ones.
So go ahead, surrender to the irresistible allure of our Pecan Praline Cookies, and let your taste buds embark on a journey that celebrates the best of both worlds.
Ingredients
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 1/2 cups packed dark brown sugar, you can use light brown
- 1 large egg
- 1 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking soda
- 1/2 tsp salt
-
2/3 cup heavy cream
- 1/2 cup brown sugar
- 1 1/3 cups confectioner’s sugar, sifted
- 1 cup finely chopped pecans
Praline Frosting
Directions
Set oven to 350F
Line a heavy duty baking sheet with parchment paper.
Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.
Toss the flour, soda, and salt together to blend well, and then add to the butter mixture, beating just until the dough comes together and everything is well incorporated.
Use a 1 1/2 inch cookie scoop to scoop out the dough onto the baking sheet. Space the cookies 2 inches apart. Bake for 10-12 minutes (mine took exactly 11 minutes.) Cool the cookies for a few minutes on the pan so they can set, and then transfer to a cooling rack.
Praline Frosting
To make the frosting put the cream and sugar in a saucepan and bring to a boil, stirring constantly. Break up any lumps in the brown sugar while you stir. Once it comes to a boil, boil for 2 minutes (set the timer.)
Remove from the heat and whisk in the confectioner’s sugar until smooth.
Let the praline cool a little bit so it thickens up, and then spread onto the cookies. Note: if your praline is very thin, beat in more sifted confectioner’s sugar.
Top right away with the chopped nuts. The praline will harden as it cools.
Recipe Note
Recipe adapted from Paula Deen’s Fall Baking