Pecan Pralines Cookies
As a young girl my mother took me to a bakery that made a delicious pecan cookie that I absolutely loved. The bakery is no longer in business and I have looked for a comparable pecan praline cookie. I experimented a little and found that I have come up with a pretty darn close version of that sweet chewy cookie from my memory of years ago. This recipe makes about 2 dozen cookies.
Pecan Praline Cookies
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 3 tablespoons butter
- 3 tablespoons heavy cream
- 1 tablespoon corn syrup
- 1 cup chopped toasted pecans
Preheat oven to 325 degrees and place chopped pecans on tray to toast them for 8-10 minutes. Take pecans from oven and set them aside to cool. In a heavy saucepan, combine sugars, butter, cream and corn syrup. Bring to a boil stirring constantly for 7-8 minutes until syrup reaches a temperature of 240 degrees with candy thermometer. Remove from heat and stir in pecans. Spread onto parchment paper and let cool. When cooled, place into a heavy plastic bag and break into small pieces.
- 1/2 cup butter, slightly softened
- 1 cup packed brown sugar
- 1 egg
- 2 teaspoons vanilla
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Preheat oven to 375 degrees. Cream together butter and sugar. Add egg and vanilla and mix well. Add dry ingredients and mix until well combined.
Set aside 1/2 cup of praline mixture and then stir remaining praline mixture into dough until well distributed. Roll dough into 1-inch balls and dip into reserved praline mixture to coat lightly. Space dough balls about 2 inches apart on greased cookie sheet. Bake for 10-11 minutes or until lightly browned on edges. Let cookies stand on cookie sheet for 2 minutes and then transfer to wire racks to cool completely.
Your family will enjoy these tasty cookies!