Praline Cookies Recipes

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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

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 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

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.

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.

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.

CHOCOLATE PRALINE COOKIES



Chocolate Praline Cookies image

This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.

Provided by Sallysec

Categories     Drop Cookies

Time 20m

Yield 25-35 Cookies

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar (I use light brown)
2 teaspoons baking powder
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted chopped pecans or 1 cup walnuts
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

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.

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From cbc.ca


EASY GRAHAM CRACKER PRALINE COOKIE RECIPE
Preheat over to 350F Line a rimmed baking/cookie sheet with foil Lightly spray cookie sheet with cooking spray Put graham crackers on the cookie sheet. It’s ok to break some up to fill up the ends. Melt butter and sugar together. Bring to a boil and boil for 2 minutes. Stir continuously while boiling. Remove from heat Stir in 1 tsp of vanilla.
From somewheredownsouth.com


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