Holiday Pecan Praline Cookies Food

PECAN PRALINE COOKIES

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.

HOLIDAY PECAN PRALINE COOKIES RECIPE

Steps:

• Preheat oven to 350ºF (180°C). Line a sheet pan (13x18) with foil allowing the foil to overhang pan by a few inches on the long sides.
• Place graham crackers in single layer on prepared pan. Cover the entire pan. You will have to cut a few of the crackers to fit.
• Melt butter in a medium-size saucepan. Add brown sugar and whisk mixture together over medium heat. Stir continuously until sugar is fully incorporated. At first the butter and sugar will seem to separate. Just keep whisking till smooth.
• Bring mixture to a rolling boil, add pecans and continue cooking, stirring frequently for 2 minutes. Remove from heat and stir in vanilla and salt. Be careful as mixture will bubble furiously when you add the vanilla.
• Working quickly, pour mixture over graham crackers and spread to cover with a knife.
• Bake for 12 minutes. The entire surface should be bubbly. If not, bake it for bit longer. Remove from oven and allow to cool for 15 minutes.
• Using foil, transfer bars to a large cutting board and cut into squares. Allow to cool completely before serving.
• Cover and store at room temperature in an airtight container for 3-5 days.

SPICED HOLIDAY PRALINES

Steps:

• In a saucepan, combine sugar, cane syrup, pecans and 1/2 cup water. Stir over medium heat until sugar dissolves and mixture comes to a boil. Cook, stirring occasionally, until mixture reaches 235 degrees on a candy thermometer.
• Remove saucepan from heat and immediately stir in butter, vanilla extract and spices. Allow mixture to cool for 10 minutes.
• Carefully using a hand-held mixer, or a standing mixer fitted with the paddle attachment, whip until mixture changes to a lighter color and becomes creamy and just starts to stiffen as it cools (it should still be warm). The pecans will break up a bit.
• Use a tablespoon-size cookie dough scoop to drop mixture onto two parchment-paper-lined baking sheets (12 pralines on each sheet). Use a spatula to flatten each praline. Let cool completely and store in a tin, creating separate layers with wax paper.

PRALINE COOKIES

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.

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.

PRALINE PECAN COOKIES

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 COOKIES WITH VARIATIONS

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.

PECAN PRALINE COOKIES

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.