Pecan Praline Cookies Recipes

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PECAN PRALINE COOKIES



Pecan Praline Cookies image

Makes about 24

Number Of Ingredients 10

¼ cup unsalted butter, softened
2 cups firmly packed light brown sugar, divided
1 large egg
1 teaspoon vanilla extract
1⅔ cups all-purpose flour
1½ teaspoons baking soda
½ teaspoon salt
⅔ cup heavy whipping cream
½ cup confectioners' sugar
1 cup chopped pecans

Steps:

  • Preheat oven to 350°. Line baking sheets with parchment paper.
  • In a large bowl, beat butter and 1½ cups brown sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape bowl. Add egg and vanilla, beating until combined.
  • In a medium bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined. Scoop dough using a 1½-inch spring-loaded ice cream scoop, and drop 2 inches apart onto prepared pans.
  • Bake until lightly browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
  • In a small saucepan, bring cream and remaining ½ cup brown sugar to a boil over medium heat, stirring constantly; cook, stirring constantly, for 2 minutes. Remove from heat, and stir in confectioners' sugar until smooth.
  • Spread warm sugar mixture onto cookies, and sprinkle with pecans. Let stand until set, about 10 minutes. Store in an airtight container for up to 3 days.

PECAN PRALINE COOKIES WITH VARIATIONS



Pecan Praline Cookies With Variations image

These easy pecan cookies are a simple combination of just five ingredients. The egg-free cookies are similar to a brown sugar shortbread with pecans.

Provided by Diana Rattray

Categories     Cookies and Candy     Snack     Tea Time

Time 30m

Yield 48

Number Of Ingredients 6

2 sticks (8 ounces) salted butter (softened)
2/3 cup light brown sugar (packed)
2 teaspoons pure vanilla extract
2 cups all-purpose flour (9 ounces )
1 1/2 cups pecans (finely chopped)
Optional topping: granulated or raw sugar

Steps:

  • Heat the oven to 325 F. Lightly grease baking sheets or line with parchment paper or silicone baking mats.
  • In a large mixing bowl with an electric mixer, beat the butter until creamy. Add the brown sugar and beat on high speed until light and fluffy. Stir in the vanilla.
  • With the mixer on low speed, gradually add the flour.
  • Fold in the chopped pecans.
  • Scoop portions of cookie dough with a tablespoon or small cookie scoop and shape each into a ball. Arrange the cookie dough balls on the prepared baking sheets about 2 1/2 inches apart.
  • Lightly grease the bottom of a glass or other small container with a flat bottom and dip it in granulated sugar, pourable brown sugar, or raw sugar. Press the bottom of the glass lightly on a cookie ball to flatten slightly. Redip the glass in sugar and repeat with the remaining balls of cookie dough.
  • Bake the cookies in the preheated oven for 15 to 20 minutes, or until they are firm and lightly browned on the bottoms.

Nutrition Facts : Calories 120 kcal, Carbohydrate 7 g, Cholesterol 20 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 62 mg, Sugar 3 g, Fat 10 g, ServingSize 48 servings, UnsaturatedFat 0 g

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS



Pecan Praline Lace Cookies, Cups, and Coronets image

Provided by Food Network

Categories     dessert

Time 52m

Yield varies according to shape

Number Of Ingredients 5

1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup

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 COOKIES



Pecan Praline Cookies image

Simple, but out of this world!

Provided by EVANSDL

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 20m

Yield 35

Number Of Ingredients 5

35 graham crackers
1 cup packed brown sugar
1 cup butter
¼ teaspoon cream of tartar
1 cup chopped pecans

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

PERFECTLY PECAN PRALINE COOKIES



Perfectly Pecan Praline Cookies image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 4 dozen

Number Of Ingredients 11

1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces white chocolate

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.

PRALINE COOKIES



Praline Cookies image

This recipe makes a good cookie, but rather rich!

Provided by Dawn

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 9

½ cup butter
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon maple flavored extract
½ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
1 cup pecan halves

Steps:

  • In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
  • Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
  • Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 14.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 165.1 mg, Sugar 12.4 g

PRALINE COOKIES



Praline Cookies image

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

1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup confectioners' sugar

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.

PRALINE PECAN COOKIES



Praline Pecan Cookies image

These wonderful cookies taste like a cross between praline candy and cookies because of the small amount of flour used. They are great if you don't care for the sweetness of praline candy

Provided by Luby Luby Luby

Categories     Drop Cookies

Time 27m

Yield 36 cookies

Number Of Ingredients 6

1 large egg white
1 cup light brown sugar, firmly packed
2 tablespoons flour
1 teaspoon vanilla
2 cups pecans, chopped
1 egg white, unbeaten, if needed

Steps:

  • Preheat oven to 350°.
  • Beat egg white until frothy, about 1 minute.
  • Gently fold in brown sugar, flour, vanilla and pecans.
  • If mixture seems too dry and will not hold together add the additional egg white and mix together.
  • Drop on greased cookie sheet by tbsp (I have good results using parchment paper on my cookie sheets as these cookies are very soft and delicate when trying to remove from the cookie sheet).
  • Bake for 10-12 minutes.
  • Let cool completely on cookie sheet before trying to remove.
  • Remove to cooling racks.

AUNT MARY DILLON'S PRALINE COOKIES



Aunt Mary Dillon's Praline Cookies image

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

1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners' sugar
1 cup pecan halves, toasted and broken into large pieces

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.

PECAN PRALINE COOKIES



Pecan Praline Cookies image

This recipe was printed in today's local paper--brown sugar cookies topped with pecans and a caramel icing. Mmmm...;)

Provided by JamesDeansGirl

Categories     Dessert

Time 35m

Yield 36 cookies

Number Of Ingredients 11

1/2 cup butter, softened
1 1/2 cups packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 2/3 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup packed light brown sugar
1/2 cup heavy cream
1 cup powdered sugar
1 cup whole pecans

Steps:

  • Preheat oven to 350*F.
  • In a large bowl, cream together the butter and brown sugar until fluffy.
  • Blend in the egg and vanilla.
  • In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
  • Shape Tbsp.
  • of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
  • Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
  • Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
  • Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
  • Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.

Nutrition Facts : Calories 147.1, Fat 6, SaturatedFat 2.6, Cholesterol 17.2, Sodium 74.9, Carbohydrate 23.1, Fiber 0.4, Sugar 18.1, Protein 1.1

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From cookingontheweekends.com


PECAN PRALINE COOKIES - REAL CALIFORNIA MILK
Cool in pan 10 minutes, then remove to racks to cool completely. 1. In small saucepan over medium heat, mix remaining 1 cup of brown sugar and cream; bring to boil. 2. Cook and stir 2 minutes. 3. Remove from heat and mix in powdered sugar; stir until smooth. 4.
From realcaliforniamilk.com


RECIPE: PECAN PRALINE COOKIES | COOKING ON THE SIDE
2009-10-26 Preheat oven to 350°F. Cream together butter or margarine, brown sugar and vanilla. Stir in flour and salt. Mix well. Chill dough 30 minutes. Form dough into 1-inch diameter round balls. Place on ungreased cookie sheets. Place a pecan half in the center of each ball. Press down lightly.
From cookingontheside.com


KING CAKE COOKIES WITH PRALINE PECAN - BAKED BREE
Roll the ball into a 6-inch log and roll into cinnamon sugar mixture. Roll the log into a spiral shape. Place on a parchment lined baking sheet. Bake in a preheated 350 degree oven for 12 to 16 minutes. Cool completely on a wire rack. Get started on …
From bakedbree.com


PRALINE PECAN OATMEAL COOKIES RECIPE | QUAKER OATS
3/4 Cup (s) pecan halves (about 48 halves) Cooking Instructions. In large bowl, beat sugar and margarine until creamy. Add eggs, molasses and maple extract; beat well. Add combined flour and baking soda; mix well. Add oats and chopped pecans; mix well. Cover; chill at least 1 hour. Heat oven to 350°F.
From quakeroats.com


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