PERFECTLY PECAN PRALINE COOKIES
Steps:
- Preheat oven to 350 degrees F.
- Praline:
- In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
- Cookies:
- In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
- Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
- While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.
PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS
Provided by Food Network
Categories dessert
Time 52m
Yield varies according to shape
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
- With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
- To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
- Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
- To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
- Fill with scoops of any flavor ice cream or sorbet that complements pecans.
- To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
- Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
- To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
- To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
- Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.
PECAN PRALINE COOKIE TRIANGLES
I LOVE these! I got this recipe from my sister, who I think got it from Pampered Chef. They are made more like a bar, but are called a cookie. If you love pecans, this recipe is for you!
Provided by eclairekat
Categories Dessert
Time 50m
Yield 32 triangles, 32 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 218.7, Fat 12.8, SaturatedFat 4.3, Cholesterol 28.5, Sodium 108.3, Carbohydrate 25, Fiber 1.1, Sugar 16.4, Protein 2.3
HONEY PECAN TRIANGLES
After stirring up batches of these tasty bar cookies for many years, I know to include plenty on cookie trays. They have all the goodness of pecan pie and are so easy to serve to a crowd. -Debbie Fogel, East Berne, New York
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. Line a 13x9-in. baking pan with foil, letting ends extend up sides; grease foil with 2 teaspoons butter., In a large bowl, cream remaining butter and brown sugar until light and fluffy, 5-7 minutes; beat in egg yolk. Gradually beat in flour. Press into prepared pan. Bake until golden brown, about 15 minutes., Meanwhile, in a large saucepan, combine brown sugar, butter and honey. Bring to a boil over medium heat, stirring constantly; cook and stir 3 minutes. Remove from heat; stir in cream and pecans. Pour over crust. Bake until hot and bubbly, about 30 minutes. Cool completely on a wire rack. , Lifting with foil, remove from pan. Cut into 24 squares. Cut squares diagonally into triangles.
Nutrition Facts : Calories 159 calories, Fat 12g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 44mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
PECAN PRALINE COOKIES
Simple, but out of this world!
Provided by EVANSDL
Categories Desserts Specialty Dessert Recipes Praline Recipes
Time 20m
Yield 35
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (170 degrees C).
- Place crackers on 10x15-inch sheet cake pan, covering bottom.
- Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
- Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.
Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g
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4.5/5 (69)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.
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