Praline Filled Chocolate Drizzle Cookies Recipes

PRALINE CHOCOLATE DESSERT

Steps:

• Preheat oven to 350°. In a small bowl, combine cookie crumbs and butter. Press onto bottom of a greased 9-in. springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack. Sprinkle with pecans., In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, 10 minutes. Remove from heat; stir in vanilla. Pour over pecans. Refrigerate 1-2 hours or until set., In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate 1-2 hours or until set., For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate 1-2 hours or until set., Loosen sides of pan with a knife. Remove rim from pan. Sprinkle with pecans. Refrigerate leftovers. ,

PRALINE COOKIES

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.

CHOCOLATE PRALINE COOKIES

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.

PRALINE-FILLED CHOCOLATE DRIZZLE COOKIES

Steps:

• To make the praline filling, combine the cream, brown sugar, and pecans in a saucepan. Bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring, until thick. Remove from the heat and cool.
• To make the chocolate icing, place the chocolate chips into a pint-sized, heavy zip-top plastic bag. Place the white chocolate into another pint-sized, heavy zip-top plastic bag. Close both bags securely and place in a large bowl of very hot water. Let them stand until the chocolates are melted.
• To shape and bake the cookies, position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 325°F. Have three ungreased dark, rimless, noninsulated cookie sheets ready.
• Divide the refrigerated dough into 6 equal parts. Shape each piece into a smooth log about 12 inches long. Place the logs lengthwise on three separate dark, rimless, noninsulated cookie sheets, two on each pan, and flatten with your palm. With a rolling pin, roll out the dough to the length of the cookie sheet and about 3 inches wide, with a 3-inch space between each of the strips of dough. Trim the ends and sides to make straight-sided rectangles.
• With a straight-edged knife, score the dough into 1 1/2-inch squares. Drop about 1/2 teaspoon of the praline filling into the center of each square. Bake on multiple racks for 7 to 9 minutes or until golden on the edges. Remove the cookies from the oven and, while still warm, separate them along the score marks using a straight-edged knife.
• Cut a small triangle across one corner of each bag of melted chocolate. Squeeze to decoratively drizzle chocolate over the cookies. Leave the cookies on the cookie sheet and cool until the chocolate is set.

BEST PRALINE COOKIES

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.