Praline Butter 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.

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:

• 1. Preheat oven to 375-degrees.
• 2. Microwave butter on high for 40-45 seconds or until melted. Add sugars, egg, flour and vanilla; mix well.
• 3. Add pecans; mix well. Using a small scoop, drop dough 2-inches apart on to a baking sheet.
• 4. Bake 12-15 minutes. Cool on baking pan 2 minutes and then remove to cooling rack. Cool slightly and sprinkle with powdered sugar.
• 5. Makes about 2 1/2 dozen cookies.

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.

SALTED PRALINE LANGUES DE CHAT

Steps:

• Make praline:
• Put a large sheet of foil on a heatproof work surface.
• Heat sugar in a 12-inch heavy skillet over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling skillet occasionally so sugar melts evenly, until it is golden. Add toasted almonds, stirring until coated well, then carefully pour onto foil (mixture will spread) and cool completely, about 15 minutes. Peel praline off foil and chop with a large heavy knife. Transfer to a food processor and pulse until finely chopped.
• Make cookies:
• Preheat oven to 325°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Whisk together flour and table salt. Pulse almonds with sugar in a food processor until finely ground.
• Beat butter and sugar mixture with an electric mixer until pale and fluffy, then beat in egg whites and extracts. At low speed, mix in flour mixture in 3 batches until just combined well.
• Transfer batter to pastry bag, then dab some batter under corners of parchment to secure to baking sheets. Pipe 6-inch-long strips (about 1/3 inch wide) 1 1/2 inches apart in 2 slanted rows (so they will fit) on each baking sheet.
• Bake until slightly puffed but still pale, 7 to 9 minutes, then sprinkle generously with praline and lightly with sea salt. Continue baking until cookies are baked through and golden-brown on edges, 7 to 11 minutes more. (Turn baking sheets if cookies are browning unevenly.) Slide parchment with cookies onto racks to cool completely (cookies will crisp as they cool).
• Form and bake more cookies on cooled baking sheets lined with fresh parchment.

PRALINE COOKIES

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.

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 BUTTER COOKIES

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.

PRALINE BUTTER

Steps:

• In a heavy 6-inch skillet evenly spread out the sugar.
• Heat over medium-high heat until sugar begins to melt, shaking skillet occasionally to heat sugar evenly.
• Carefully add pecan and 1 tbl butter or margarine.
• Reduce heat to low; cook until sugar melts and turns golden brown, stirring constantly.
• Remove skillet from the heat; spread candied nuts on a buttered baking sheet or piece of foil.
• Cool. Break into small clusters.
• Place clusters in a plastic bag and, using a rolling pin, crush the candied nuts.
• In a mixing bowl, stir together remaining butter, vanilla extract and candied nuts.
• If not serving immediately, cover and chill.
• Let the butter stand at room temperature for about 1 hour before serving.

PRALINE COOKIES WITH CHOCOLATE CHIPS

Steps:

• Set the oven. Place a rack in the center and upper third of the oven and preheat to 350°F.
• Prep baking sheets and toast pecans. Line two baking sheets with parchment paper, and spread an even layer of the pecans on one of them. When the oven is preheated, toast the pecans until they are becoming a bit browned and are very aromatic. Remove from the oven, place in a small bowl and set aside to cool.
• Make the batter. In a medium-sized mixing bowl, combine the flour and baking soda. Set aside.In a large mixing bowl, combine the brown butter with the sugars, salt and vanilla. Mix for about 2 minutes with a large wooden spoon, an electric hand mixer or in a stand mixer, fitted with a paddle attachment.Add the eggs and mix until it's a smooth batter.Now add the dry ingredients and mix just until it's incorporated. Set aside.
• Grind the pecans and add them. Add the cooled, toasted pecans to a food processor fitted with the blade attachment and blend until they are finely ground.Fold the ground pecans and chocolate chips into the batter.
• Shape. Use a small (approx. 1 inch) cookie scoop or spoon to shape the batter onto the prepared baking sheets -- they should be about a tablespoon each.
• Bake. Bake in the preheated 350°F oven just until they are becoming golden along the edges, about 10 minutes. They should still appear doughy and will be soft. Remove from the oven, and allow the cookies to cool on the pan for a few minutes, then carefully transfer them to a to a cooling rack.

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.

ALMOND PRALINE BUTTER

Steps:

• Preheat oven to 300°F. and lightly oil a 12-inch square of foil.
• In a large baking pan toast almonds in one layer in middle of oven 15 to 20 minutes, or until fragrant and golden.
• In a heavy saucepan bring sugar, water, and cream of tartar to a boil over moderate heat and stir until sugar is dissolved. Boil syrup, without stirring, washing down sugar crystals on side of pan with a brush dipped in cold water, until syrup turns pale golden. Continue to cook syrup, without stirring, swirling pan occasionally, until it is a deep golden caramel. Add almonds, stirring until coated well. Immediately pour mixture onto foil, spreading as much as possible to form one layer, and cool completely, about 30 minutes. Remove praline from foil and break into 1 1/2-inch pieces. Praline may be made 1 week ahead and kept in an airtight container.
• Reserve 1/2 cup praline for garnish if desired and in food processor chop fine remaining praline. Add salt and continue to let motor run until nuts release their oil and mixture turns into a smooth paste, about 15 minutes. Let praline butter cool. Praline butter may be made several days ahead and kept chilled, covered. Let praline butter soften to room temperature before using.

CHOCOLATE-ALMOND PRALINE COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 350°F. Toast almonds on a rimmed baking sheet on upper rack, tossing halfway through, until slightly darkened in color and fragrant, 6-8 minutes. Let cool.
• Gather almonds into a tight pile on a nonstick silicone baking mat or a rimmed baking sheet coated with nonstick spray. Cook granulated sugar in a small saucepan over medium heat, undisturbed, until it begins to liquefy and turn golden brown around the edges. Use a heatproof rubber spatula to incorporate melted sugar into unmelted sugar and continue to cook, stirring occasionally, until all sugar is melted and caramel turns a medium amber color, 6-8 minutes. Carefully pour caramel over almonds and let cool.
• Break almond mixture into large pieces and transfer to a food processor. Process, scraping down sides occasionally, until praline paste is very smooth and creamy (it should be as smooth as peanut butter with a slightly oily sheen; this takes time, so be patient), 12-16 minutes.
• Cook butter in a medium skillet over medium heat, swirling occasionally, until it foams, then browns, about 5 minutes. Let cool until just warm.
• Whisk flour, kosher salt, and baking soda in a medium bowl. Using an electric mixer on medium-high speed, beat brown butter, praline paste, and brown sugar in a large bowl until mixture is smooth, about 2 minutes. Reduce speed to medium, add egg yolk and vanilla, and beat just to combine. Reduce speed to low and gradually add dry ingredients. Mix until mostly combined. Using a wooden spoon, mix in chocolate. Scrape out dough onto a sheet of parchment paper and roll up into a 1 3/4"-diameter log. Chill until very firm, at least 2 hours.
• Reheat oven to 350°F. Slice dough into generous 1/4"-thick slices with a serrated knife and place on 2 parchment-lined baking sheets, spacing 1" apart. Sprinkle with sea salt and bake until cookies are firm around the edges and slightly darker, 9-10 minutes. Let cool on baking sheets.
• Do Ahead
• Praline paste can be made 1 week ahead; store airtight at room temperature. Dough can be made 3 days ahead; wrap in plastic and keep chilled, or freeze up to 1 month.

PEANUT BUTTER PRALINE COOKIES

Steps:

• In a large bowl, beat shortening, and peanut butter until combined.
• Add sugars; beat till fluffy. Beat in egg, milk, and vanilla.
• Beat in flour and baking soda. Stir in peanuts.
• Drop on ungreased cookie sheet. Flatten slightly with the bottom of a glass dipped in sugar.
• Bake at 375 degrees for 8 to 10 minutes or till set.
• Cool cookies on wire rack.
• To make the praline frosting: In a small saucepan, combine brown sugar and cream, heat and stir until bubbly. Reduce heat and simmer for 2 minutes. Remove from heat. Beat in powdered sugar till smooth. Immediately drizzle over cookies.
• Makes about 36 cookies.