Pampered Chef Praline Cookies Recipes

PAMPERED CHEF PRALINE COOKIES

Steps:

• Preheat oven to 375.
• In large bowl, combine melted butter, sugars, egg, flour and vanilla; mix well.
• Add pecans; mix well.
• Drop dough by tablespoons 2-inches apart onto ungreased cookie sheet.
• Bake 12-15 minutes. Cool 2 minutes before removing to cooling rack.
• Cool slightly; sprinkle with powdered sugar.

PECAN PRALINE COOKIE TRIANGLES

Steps:

• Preheat oven to 350 degrees.
• For the crust, combine flour, powdered sugar and baking soda. Add the butter and mix until crumbly. Lightly press the crumb mixture into the bottom of a 9x13 pan. Bake for 15 minutes.
• Meanwhile, for the filling, reserve 1 cup of the pecans for garnish; chop the remaining pecans. Combine the chopped pecans, brown sugar, eggs, butter, vanilla, and salt. Mix well. Pour filling over the warm crust, spreading to the edges of the pan.
• Arrange the remaining pecan halves over the filling.
• Bake 17-19 minutes or until filling is set in the center.
• Remove from oven, cool completely.
• Sprinkle with additional powdered sugar, if desired.
• Cut into squares. Cut each square in half diagonally.

CRUNCHY PRALINE COOKIES

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.

CHOCOLATE PRALINE COOKIES

Steps:

• Set oven to 375°F.
• Cream butter and brown sugar together with an electric hand mixer, or if you would rather do it by hand, a heavy spatula will work.
• Add the baking powder and egg until the mixture looks smooth and creamy.
• Beat in the vanilla extract.
• Slowly beat the flour into the mixture, a quarter cup at a time until you use all the flour.
• Add your pecans or walnuts. (I have used both together, and apart, either way they taste wonderful! In fact I have even altered this recipe and used ground almonds).
• If you think the dough is too warm you may want to put it in the freezer. When I bake in the winter I often will put all my cookie doughs in the freezer for fifteen minutes before working with them. If the dough is too warm, it will spread while baking and you will get pancakes rather then cookies :).
• Take the dough from the freezer and drop it by the teaspoon onto an ungreased cookie sheet approx 2 inches apart.
• Bake for 8-10 minutes until the cookie looks golden, when you lift the cookies they should have an even color on the bottom.
• Cool the cookies on a wire rack until they are cool to touch.
• While the cookies cool gather your semisweet chips and vegetable shortening in a small sandwich baggie. If you want you can use a chocolate melting double boiler. Personally I like to do things the quick and easy way, so take your baggie of chocolate and shortening and seal it closed, then put it in a bowl of warm water. Wait approximately five minutes and the chocolate should have melted. If not repeat with warmer water. Use your finger to make sure the chocolate and shortening have mixed.
• Using a scissors snip the corner of the sandwich baggie and drizzle the chocolate over the cooled cookies. For small drizzles make only a slight cut in the corner of the bag, for larger chocolate lines, make a larger cut. I usually make designs on the cookies with the chocolate. Simple criss cross lines look elegant and sophisticated.
• These cookies are one of my favorites, and I often bring them to parties or special occasions because of their beautiful appearance and interesting flavor.
• **To Toast Nuts**.
• Set oven to 350°F.
• Place nuts on baking sheet in a single layer.
• Bake for approximately 5-8 minutes checking frequently, and stirring them about on the sheet. They should become a golden bronze color, depending on the nut. The toasting of nuts will allow for a richer flavor usually.

CHOCOLATE PECAN PRALINE SAUCE (PAMPERED CHEF)

Steps:

• In a large saucepan, melt butter and chocolate chips over medium heat.
• Stir until blended and add brown sugar, corn syrup and salt.
• Boil 5 minutes.
• Add evaporated milk, pecans, and vanilla extract.
• Stir and boil 1 minute longer.
• Cool a little and serve warm on top of ice cream or a brownie sundae!