Saturday, October 5, 2013

Pecan Cookies with Praline Frosting!

This cookie has turned into a fall tradition for me. They're my boyfriend's favorite, and they are full of yummy fall flavors! Ladies and gents, I implore you to bake up a batch of these. They're sugary, creamy, nutty, and delicious.

Here's the link to the original recipe!

Pecan Praline Cookies

1 cup butter, softened
½ cup firmly packed brown sugar
½ cup white sugar
1 egg
1 teaspoon vanilla
2 cups flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup finely chopped pecans
Brown Sugar Frosting (see below)
Pecan halves for garnish

"In a large mixing bowl, beat butter at medium speed with an electric mixer. Gradually add sugars, mixing well. Add egg and vanilla; beat well.

In a medium bowl, whisk together the flour, soda and salt. Gradually add the dry mixture to the creamed mixture, stirring after each addition. Stir in the chopped pecans.

Chill dough for 30 minutes.

When chilled, remove from the refrigerator. Shape dough into 1-inch balls. Place the balls of dough on ungreased cookie sheets.

Bake at 350 degrees for 10 - 12 minutes. Cool on wire racks.

When cool, spread Brown Sugar Frosting over the tops of the cookies. Top each with a pecan half before the icing sets.

Makes about 5 dozen cookies.

Brown Sugar Frosting

1 cup firmly packed brown sugar
½ cup half & half
1 Tablespoon butter
1½ cups sifted powdered sugar (plus a little more if needed)

Combine brown sugar and half & half in a saucepan.

Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 4 minutes.

Remove from heat. Stir in butter. Add 1½ cups powdered sugar. Beat at medium speed with an electric mixer until smooth. Add a little more powdered sugar, if needed, to achieve a desired spreading consistency"

1 comment:

  1. The cookies themselves are absolutely delicious. The frosting, I did not care for only because I found it to be too sweet. The amount of powdered sugar it would take for the frosting to be more of a "frosting" consistency made the frosting to sweet for my liking. I ended up leaving it a bit drippy and made a drizzle over the cookies and let that harden instead. It tasted much more caramel-ly and savory than sweet that way.