RECIPE: Praline Cookies

annova914September 26, 2009

Praline Cookies

3 Tbsps butter, melted

1 cup firmly packed dark brown sugar

1 egg, beaten

5 Tbsps flour

1 cup pecan halves

1 tsp vanilla

Pinch of salt

Preheat oven to 350 degrees.

Combine butter and sugar. Mix in remaining ingredients well. Thoroughly grease a cookie sheet and coat with flour. Re-coat the cookie sheet before each baking. Drop batter by scant teaspoonfuls, 5" apart, including a pecan half each time. Bake 8-10 minutes.

After cookies are baked, wait 1 minute, no longer, before removing them with a spatula to a rack to cool. If they stick, briefly rewarm cookie sheet.

Yield: 3-4 dozen

source: "Private Collection" by Jr. League of Palo Alto

My note: I used 3 baking sheets so I didn't have to re-coat any sheets. They really do spread out while baking so if you want small cookies (which may be best since they are quite sweet), be sure to use a "scant" teaspoonful. I used unsalted butter. Use a metal spatula and be careful that the cookies don't "scrunch up" when removing and then placing on racks (a bit of a trick!)

These cookies are light, crispy & delicious. Next time I'm going to try using lighter brown sugar to see if they're just as good (I wasn't keen on the dark brown color of the cookie). -- Ann

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ginger_st_thomas

Maybe they'd do well on a Silpat or parchment paper?

    Bookmark   September 26, 2009 at 9:27PM
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annova914

I was wondering about that before I made them (I have the parchment paper but no Silpat)...but worried that maybe they needed the butter under them as they baked. In any event, next time I make them I'm using parchment paper to see what happens. One thing I noticed with the flour on top of the buttered baking sheet was that many of the cookies had bits of flour on them that I had to brush off.

    Bookmark   September 27, 2009 at 1:18PM
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