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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 60 |
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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. Ingredients:
cookies |
1/2 cup softened butter |
1/2 cup solid shortening, such as crisco |
11/4 cup brown sugar |
1/4 cup white sugar |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 egg |
2 tablespoons half-and-half or whipping cream |
1 teaspoon vanilla extract |
3 cups flour |
11/2 cup finely chopped pecans, divided |
frosting |
1 cup brown sugar |
1/4 cup butter (use the real thing for this) |
1/4 cup half-and-half or whipping cream |
11/2 cups powdered sugar |
Directions:
1. To make the cookies, mix butter and shortening in a large mixing bowl with mixer on medium speed for 1 minute.
2. Add brown sugar and white sugar, baking powder, baking soda and salt; beat until well combined.
3. Add egg, half-and-half or cream, and vanilla, mixing until well blended.
4. Mix in as much flour as you can with the mixer, then beat in any remaining flour and 1/2 cup of the pecans by hand.
5. Shape dough into two 10” logs.
6. Wrap each log separately in saran warp and chill for 4 to 24 hours.
7. When ready to bake the cookies, cut each log into 1/4’ slices and place 2” apart on lightly sprayed baking sheet.
8. Bake at 375 degrees for 8 to 10 minutes, just until cookie edges are firm.
9. Let cool for 1 minute, then transfer to waxed paper.
10. Top cookies immediately with the remaining chopped pecans, pressing them very gently into the cookies a bit.
11. Allow cookies to cool completely, then drizzle with the frosting.
12. To make the frosting, combine brown sugar, butter and half-and-half or cream.
13. Cook over medium heat until mixture comes to a full boil.
14. Simmer gently for 1 minute.
15. Remove pan from heat and stir in the powdered sugar.
16. Add more half-and-half or cream to get the frosting to a “drizzle” consistency.
17. 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.
18. Store cookies with waxed paper between layers to prevent the frosting from sticking to the bottom of the next layer of cookies.
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