Praline Butter Cookies Recipes

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MISS BROWN'S PRALINE COOKIES



Miss Brown's Praline Cookies image

I love this recipe because it combines two of my favorite sweets in one--butter cookies and Southern pralines! The results are buttery, sweet and nostalgic. I also love this recipe because it includes a simple praline sauce that can be made without a candy thermometer.

Provided by Kardea Brown

Categories     dessert

Time 2h

Yield 2 dozen cookies

Number Of Ingredients 13

1 3/4 cups chopped pecans plus 24 pecan halves, for topping
1 cup (2 sticks) unsalted butter, at room temperature
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 cup packed light brown sugar
1/2 cup granulated sugar
4 tablespoons unsalted butter
1/2 cup whole milk

Steps:

  • For the cookies: Preheat the oven to 300 degrees F. Line a baking sheet with parchment.
  • Arrange the chopped pecans on half of the prepared baking sheet and place the pecan halves on the other half. Bake the pecans until toasted, about 10 minutes. When done, set aside to cool, keeping the chopped pecans and pecan halves separate.
  • In a large bowl, cream the butter, brown sugar and granulated sugar with an electric mixer. Add 1 egg at a time, beating to combine, then add the vanilla and mix well. In a separate bowl, combine the flour, baking soda and salt; add to the creamed mixture in 2 batches, beating well to combine. Fold in the toasted chopped pecans.
  • Line 2 baking sheets with parchment. With an ice-cream scoop, scoop 1 1/2-tablespoon rounds of dough onto the prepared baking sheets (making sure you leave at least 1 inch of space between each). Cover and chill the dough for at least 1 hour and up to overnight. Chilling the dough helps prevent it from spreading during baking.
  • After your dough chills for at least an hour, preheat the oven to 350 degrees F.
  • Allow the dough to sit at room temperature for 5 minutes, then bake the cookies until slightly golden brown around the edges, 11 to 12 minutes (12 to 13 minutes for crispier cookies). Add a pecan half to the middle of each cookie and cool to room temperature.
  • For the praline sauce: While the cookies are cooling, add the brown sugar, granulated sugar, butter and milk to a medium saucepan. Bring to a rolling boil, whisking continuously. Boil and whisk for 3 minutes more, or until the sauce is thickened slightly and coats the back of a spoon. Remove from the heat. Let cool for 4 to 5 minutes.
  • Drizzle the sauce over the cookies before serving. The cookies and any leftover praline sauce will keep in an airtight container at room temperature for up to 5 days stored separately. Spoon leftover sauce over ice cream or stir into hot coffee.

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 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 MELTAWAY BISCUITS



Praline Meltaway Biscuits image

You and your family will absolutely love these melt-in-your-mouth sticky biscuits. They're pure biscuit heaven!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 28m

Yield 12

Number Of Ingredients 6

1/3 cup butter or margarine, melted
1/3 cup packed brown sugar
1/3 cup chopped pecans
2 1/4 cups Original Bisquick™ mix
2/3 cup milk or Cream
2 tablespoons granulated sugar

Steps:

  • Heat oven to 425°F. Spray bottoms and sides of 12 regular-size muffin cups with cooking spray. Stir together butter, brown sugar and pecans in small bowl. Divide sugar mixture evenly among muffin cups.
  • Stir Bisquick mix, milk and granulated sugar in medium bowl until soft dough forms. Place a spoonful of dough in each muffin cup.
  • Bake 11 to 13 minutes or until golden brown. Turn pan upside down onto cookie sheet. Leave pan over biscuits a few minutes to allow brown sugar mixture to drizzle over biscuits. Replace topping from pan on biscuits. Cool slightly before serving; serve warm.

Nutrition Facts : Calories 200, Carbohydrate 23 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 360 mg

BEST PRALINE COOKIES



Best Praline Cookies image

The crushed nut brittle in these cookies makes them different and delicious. Make then any time you want a yummy treat.

Provided by Annacia

Categories     Drop Cookies

Time 48m

Yield 48 serving(s)

Number Of Ingredients 12

butter
1/3 cup granulated sugar
2 tablespoons water
1 cup chopped toasted hazelnuts (filberts) or 1 cup toasted pecans
1 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 ounces semisweet chocolate or 2 ounces bittersweet chocolate, melted and cooled

Steps:

  • Grease a large baking sheet with butter; set aside.
  • Stir together the 1/3 cup granulated sugar and water in a heavy medium saucepan. Cook and stir over medium-high heat until boiling.
  • Cook for 2 -/2 to 3-1/2 minutes more or until syrup is a deep golden brown. Remove from heat.
  • Stir in nuts. Immediately pour onto the prepared baking sheet.
  • Cool completely on a wire rack until firm.
  • Transfer the firm praline to a heavy plastic bag.
  • Using a rolling pin, crush the praline into small pieces; set aside.
  • For cookies, beat the 1 cup butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
  • Add brown sugar, the 1/2 cup granulated sugar, and baking soda; beat until combined, scraping sides of bowl occasionally.
  • Beat in eggs and vanilla until combined. Beat in as much of the flour as you can. Stir in remaining flour and crushed praline.
  • Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
  • Bake in a 350 degree F oven for 13 to 15 minutes or until edges are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire racks and cool completely.
  • Drizzle melted chocolate over cookies.

Nutrition Facts : Calories 115.4, Fat 6.4, SaturatedFat 3, Cholesterol 17.9, Sodium 51.6, Carbohydrate 13.8, Fiber 0.7, Sugar 8.1, Protein 1.6

PRALINE BUTTER COOKIES



Praline Butter Cookies image

Butter cookies.

Provided by ERIN CAROL

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Yield 24

Number Of Ingredients 8

1 cup butter
1 cup white sugar
2 egg yolks
½ teaspoon vanilla extract
2 tablespoons praline liqueur
2 cups all-purpose flour
¼ teaspoon salt
1 cup pecan halves

Steps:

  • Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
  • Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
  • Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 17.5 g, Cholesterol 37.4 mg, Fat 11.4 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 5.3 g, Sodium 79.6 mg, Sugar 9 g

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.

PRALINE COOKIES



Praline Cookies image

These are really yummy!! There are a lot of directions but are really easy to make. I make these for cookie exchanges around the holidays.

Provided by Kennasmommy

Categories     Drop Cookies

Time 30m

Yield 1-20 serving(s)

Number Of Ingredients 11

1 2/3 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 1/2 cups light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla
1/2 cup heavy cream, more
heavy cream, if necessary
1 cup powdered sugar, sifted
1 cup pecan halves, chopped

Steps:

  • Heat oven to 350 degrees.
  • Sift flour, baking powder, and salt into a medium bowl. Set aside.
  • With an electric mixer (or Kitchenaid with paddle attatchement), cream butter and 1 1/2 cups brown sugar 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 by rounded teaspoons on to an ungreased baking sheet about 2 inches apart.
  • Bake until firm and barely golden, 10 to 12 minutes. Wait 5 minutes before transferring cookies to a wire rack.
  • In a small saucepan, combine remaining 1 cup brown sugar and cream.
  • Bring to a boil over a medium heat. Cook, stirring constantly, for 2 minutes.Remove from heat.
  • Add powdered sugar, and whisk until smooth.
  • (If frostening thickens too much, thin with heavy cream.).
  • Add pecan pieces.
  • Place cookies on a cooling rack over a lined baking sheet.
  • Spoon about 1/2 teas praline mixture onto each cookie.

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