Praline Topped Cookies
From krumkake 15 years ago
- 50 minutes to make
- Serves 60
I love pralines...how can you not? I came across this cookie recipe from a cookie exchange several years ago, and realized I've never made these since then! They were soooooo good, with a wonderfully crunchy pecan and brown sugar glaze topping on the cookie base. Read more I will post a picture as soon as I can whip up a batch. See less
Ingredients
- cookies shopping list
- ½ cup softened butter shopping list
- ½ cup solid shortening, such as Crisco shopping list
- 1¼ cup brown sugar shopping list
- ¼ cup white sugar shopping list
- 1 teaspoon baking powder shopping list
- ½ teaspoon baking soda shopping list
- ½ teaspoon salt shopping list
- 1 egg shopping list
- 2 tablespoons half-and-half or whipping cream shopping list
- 1 teaspoon vanilla extract shopping list
- 3 cups flour shopping list
- 1½ cup finely chopped pecans, divided shopping list
- frosting shopping list
- 1 cup brown sugar shopping list
- ¼ cup butter (use the real thing for this) shopping list
- ¼ cup half-and-half or whipping cream shopping list
- 1½ cups powdered sugar shopping list
How to make it
- To make the cookies, mix butter and shortening in a large mixing bowl with mixer on medium speed for 1 minute.
- Add brown sugar and white sugar, baking powder, baking soda and salt; beat until well combined.
- Add egg, half-and-half or cream, and vanilla, mixing until well blended.
- Mix in as much flour as you can with the mixer, then beat in any remaining flour and ½ cup of the pecans by hand.
- Shape dough into two 10” logs.
- Wrap each log separately in saran warp and chill for 4 to 24 hours.
- When ready to bake the cookies, cut each log into ¼’ slices and place 2” apart on lightly sprayed baking sheet.
- Bake at 375 degrees for 8 to 10 minutes, just until cookie edges are firm.
- Let cool for 1 minute, then transfer to waxed paper.
- Top cookies immediately with the remaining chopped pecans, pressing them very gently into the cookies a bit.
- Allow cookies to cool completely, then drizzle with the frosting.
- To make the frosting, combine brown sugar, butter and half-and-half or cream.
- Cook over medium heat until mixture comes to a full boil.
- Simmer gently for 1 minute.
- Remove pan from heat and stir in the powdered sugar.
- Add more half-and-half or cream to get the frosting to a “drizzle” consistency.
- This frosting will thicken as it cools, so add more half-and-half or cream if it becomes too thick to drizzle over the cooled cookies.
- Store cookies with waxed paper between layers to prevent the frosting from sticking to the bottom of the next layer of cookies.
The Rating
Reviewed by 12 people-
These sound absolutely delicious, Krumkake! Thanks for the recipe! I'm going to make these tomorrow.
annieamie
in Los Angeles loved it
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awww yeah! now you're talkin'! yummy in the tummy!!
jett2whit
in Union City loved it
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Yummmy..I love the glaze part! I can't wait to make these. We all love pecans in this house. Thanks Krum!
michellem
in Idaho loved it
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