Monday, November 16, 2009

Praline Cookies

Aunt Marie Dillon's Praline Cookies! No, I have no idea who Marie Dillon is but I owe her thanks for these cookies. (I found the recipe on MarthaStewart.com, so maybe she's Martha's aunt??) These praline cookies are very flat, yet still they are very chewy. Topped with a fudgy praline icing. The cookies themselves were very tasteful, so tasteful they really didn't need any icing. In fact, I preferred them without it. They are sure to give you a sugar-rush so be careful there ;)! Rating: 3 out of 5.

Aunt Marie Dillon's Praline Cookies recipe: Martha Stewart - Living

Ingredients: Makes 3 dozen
- 1 2/3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 2 ½ cups light-brown sugar, firmly packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup heavy cream, plus more if necessary
- 1 cup sifted confectioners' sugar
- 1 cup pecan halves, toasted and broken into large pieces

Instructions:
- Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 ½ cups light-brown sugar on medium speed 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 in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
- In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about ½ teaspoon praline mixture onto each cookie.


Tablespoons heaped on a baking sheet.


Despite the irregular shape they had, they came out perfectly uniform out of the oven.


Praline on praline.


They were really nice, though I could have done without the topping. The topping made them a little too sugary ... even for me!

4 comments:

Ingrid said...

Oh, no I think the topping perfect. Maybe top it with a whole salty taosted pecan? Maybe it would cut the sweetness.
~ingrid

ABowlOfMush said...

These look lovely! Would make yummy cookies with tea :)

Alicia (The Red Deer) said...

Too much sugar? Never :P

Chocolaty Lifestyle said...

So good looking cookies! The topping gives them such an unusual any yummy look!