Perfectly Pecan Praline Cookies Food

MISS BROWN'S PRALINE COOKIES

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.

PECAN FILLED COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture.
• Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.

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.

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.

PERFECTLY PECAN PRALINE COOKIES

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 LACE COOKIES, CUPS, AND CORONETS

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.

PECAN PRALINES

Steps:

• Preheat oven to 325 degrees F.
• Spread the pecans on a cookie sheet, and place in the oven for 3 minutes. For even toasting, turn the tray, front to back. Toss the nuts with a metal spatula and bake for another 3 minutes. You'll know they're done when they give off their fragrant aroma, and be sure to check them so they don't become overbaked or charred.
• Line a cookie sheet with baking parchment.
• Fit a heavy-bottomed saucepan with a candy thermometer. Over high heat, cook the cream, butter, and brown sugar to 240 degrees F (soft ball). If necessary, stir once to help dissolve the sugar. Remove from the heat and let sit for 15 seconds.
• Carefully (it may sputter) stir in the vanilla, bourbon, and toasted pecans. Vigorously stir with a spoon for 10 seconds, until the mixture looks creamy and slightly thickened. Drop by tablespoonfuls onto the prepared cookie sheet.
• Let cool for 20 minutes.

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.

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.

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.