Pecan Praline Cookies Recipes

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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.

COOKIE PRALINES



Cookie Pralines image

Delicious pecan cookies.

Provided by Rosina

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 50m

Yield 12

Number Of Ingredients 6

1 cup packed dark brown sugar
1 tablespoon all-purpose flour
¼ teaspoon salt
1 egg white
1 teaspoon vanilla extract
2 cups chopped pecans

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet or line it with parchment paper.
  • Whisk sugar, flour, and salt; set aside.
  • In separate bowl, beat egg white until stiff. Fold sugar mixture into stiffened egg white. Add pecans and vanilla. Stir gently.
  • Drop by teaspoonfuls onto prepared baking sheet. Bake in preheated oven until browned, 25 to 30 minutes. Cool 5 minutes on baking sheet, then remove to wire rack to cool completely.

Nutrition Facts : Calories 199.9 calories, Carbohydrate 21.1 g, Fat 13.1 g, Fiber 1.8 g, Protein 2.1 g, SaturatedFat 1.1 g, Sodium 58.2 mg, Sugar 18.6 g

PECAN COCONUT PRALINE COOKIES RECIPE - (3.9/5)



Pecan Coconut Praline Cookies Recipe - (3.9/5) image

Provided by SAEB

Number Of Ingredients 7

2 1/2 cups sugar
1/2 cup evaporated milk
1/2 cup corn syrup
1/2 cup butter
1 teaspoon vanilla
2 to 2 1/2 cups chopped pecans
2 1/2 cups grated coconut

Steps:

  • Set pecans, coconut, and vanilla off to the side. Mix sugar, evaporated milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add pecans, coconut, and vanilla. Stir for about 4 minutes. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. Remove from paper and enjoy.

NO BAKE PECAN COCONUT PRALINE COOKIES



No Bake Pecan Coconut Praline Cookies image

Make and share this No Bake Pecan Coconut Praline Cookies recipe from Food.com.

Provided by Jaurita F.

Categories     Low Protein

Time 3m

Yield 18-24 Cookies/Pralines

Number Of Ingredients 9

2 cups pecans
2 cups sweetened flaked coconut
1 1/2 cups sugar
1 cup brown sugar
1/2 cup evaporated milk
1/2 cup light corn syrup
1/2 cup unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt

Steps:

  • In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
  • Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
  • Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
  • Let set completely (freezing if necessary), then enjoy!

Nutrition Facts : Calories 328.5, Fat 18.1, SaturatedFat 7.6, Cholesterol 15.6, Sodium 109.3, Carbohydrate 43.3, Fiber 1.6, Sugar 36, Protein 1.9

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.

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.

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.

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

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Top Asked Questions

Preheat oven to 275 degrees F (135 degrees C). Grease a baking sheet or line it with parchment paper. Whisk sugar, flour, and salt; set aside. In separate bowl, beat egg white until stiff. Fold sugar mixture into stiffened egg white. Add pecans and vanilla. Stir gently. Drop by teaspoonfuls onto prepared baking sheet.
Once it’s at the right temperature, remove the pot from the stove and add the pecans, salt and vanilla extract. Stir vigorously with a rubber spatula for about 3 1/2 minutes. The mixture will begin to thicken and the longer you stir it, the thicker it will get. The thicker it gets, the firmer your pralines will end up.
Directions Preheat oven to 350 degrees F. Praline: In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cookies: In a large bowl, cream the butter and sugars together with a hand mixer. Stir in the flour and baking soda and mix until incorporated.
Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.

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