Cookie Pralines Recipes

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PRALINES



Pralines image

Had these in New Orleans and loved them, so I tried different combos and liked this best.

Provided by MARKR

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 45m

Yield 20

Number Of Ingredients 6

1 ½ cups toasted pecans
1 ½ cups white sugar
⅜ cup butter
¾ cup brown sugar
½ cup milk
1 teaspoon vanilla extract

Steps:

  • Line a baking sheet with aluminum foil.
  • In large saucepan over medium heat, combine pecans, sugar, butter, brown sugar, milk and vanilla. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
  • Drop by spoonfuls onto prepared baking sheet. Let cool completely.

Nutrition Facts : Calories 179.6 calories, Carbohydrate 24.5 g, Cholesterol 9.6 mg, Fat 9.4 g, Fiber 0.8 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 29.3 mg, Sugar 23.6 g

PECAN PRALINE COOKIES



Pecan Praline Cookies image

Simple, but out of this world!

Provided by EVANSDL

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 20m

Yield 35

Number Of Ingredients 5

35 graham crackers
1 cup packed brown sugar
1 cup butter
¼ teaspoon cream of tartar
1 cup chopped pecans

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.

Nutrition Facts : Calories 151.2 calories, Carbohydrate 17.4 g, Cholesterol 13.9 mg, Fat 8.9 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 123.8 mg, Sugar 10.6 g

PRALINE COOKIES



Praline Cookies image

This recipe makes a good cookie, but rather rich!

Provided by Dawn

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time P1DT30m

Yield 12

Number Of Ingredients 9

½ cup butter
⅔ cup packed brown sugar
1 egg
1 teaspoon vanilla extract
½ teaspoon maple flavored extract
½ teaspoon baking soda
¼ teaspoon salt
2 cups all-purpose flour
1 cup pecan halves

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.

Nutrition Facts : Calories 259.8 calories, Carbohydrate 29.2 g, Cholesterol 35.8 mg, Fat 14.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 5.6 g, Sodium 165.1 mg, Sugar 12.4 g

PRALINE COOKIES



Praline Cookies image

These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions. The only problem is hiding them so my husband can't find them! -Melody Sroufe, Wichita, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 4 dozen.

Number Of Ingredients 12

1/2 cup butter, softened
1-1/2 cups packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup pecans, coarsely chopped
ICING:
1 cup packed brown sugar
1/2 cup heavy whipping cream
1 cup confectioners' sugar

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.

Nutrition Facts : Calories 219 calories, Fat 9g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 102mg sodium, Carbohydrate 34g carbohydrate (27g sugars, Fiber 1g fiber), Protein 2g protein.

BUTTER PECAN COOKIES



Butter Pecan Cookies image

When my daughter was a teen, these butter pecan cookies earned her two blue ribbons from two county fairs. Then a few years ago, her own daughter took home a blue ribbon for the same cookie. Needless to say, these mouthwatering morsels are real winners!-Martha Thefield, Cedartown, Georgia

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 4 dozen.

Number Of Ingredients 7

1-3/4 cups chopped pecans
1 tablespoon plus 1 cup butter, softened, divided
1 cup packed brown sugar
1 large egg, room temperature, separated
1 teaspoon vanilla extract
2 cups self-rising flour
1 cup pecan halves

Steps:

  • Place chopped pecans and 1 tablespoon butter in a baking pan. Bake at 325° for 5-7 minutes or until toasted and browned, stirring frequently. Set aside to cool. , In a large bowl, cream brown sugar and remaining butter until light and fluffy. Beat in egg yolk and vanilla. Gradually add flour and mix well. Cover and refrigerate for 1 hour or until easy to handle. , Roll into 1-in. balls, then roll in toasted pecans, pressing nuts into dough. Place 2 in. apart on ungreased baking sheets. Beat egg white until foamy. Dip pecan halves in egg white, then gently press one into each ball. , Bake at 375° for 10-12 minutes or until golden brown. Cool for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 233 calories, Fat 18g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 208mg sodium, Carbohydrate 18g carbohydrate (9g sugars, Fiber 1g fiber), Protein 3g protein.

PRALINE COOKIES



Praline Cookies image

These are really yummy!! There are a lot of directions but are really easy to make. I make these for cookie exchanges around the holidays.

Provided by Kennasmommy

Categories     Drop Cookies

Time 30m

Yield 1-20 serving(s)

Number Of Ingredients 11

1 2/3 cups flour, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
2 1/2 cups light brown sugar, firmly packed
1 large egg
1 teaspoon vanilla
1/2 cup heavy cream, more
heavy cream, if necessary
1 cup powdered sugar, sifted
1 cup pecan halves, chopped

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.

CHOCOLATE PRALINE COOKIES



Chocolate Praline Cookies image

This praline cookie is wonderful with or without the chocolate. In fact I have made it many times, and while I was waiting for the cookies to cool...somehow a few cookies would vanish every time my boyfriend went through the kitchen.

Provided by Sallysec

Categories     Drop Cookies

Time 20m

Yield 25-35 Cookies

Number Of Ingredients 9

1/2 cup butter, softened
1 cup packed brown sugar (I use light brown)
2 teaspoons baking powder
1 egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup toasted chopped pecans or 1 cup walnuts
1/2 cup semi-sweet chocolate chips
1 teaspoon shortening

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.

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