Lately, I have really been missing the south. Georgia, and Pecan Pralines have been on my mind. :O) Landon loves pecans, and I have been wanting to make him something special! So today, I put together a pecan praline cookie topped with caramel sauce. These cookies would also taste great with white chocolate drizzled on top. I enjoyed my cookie with a homemade pumpkin latte…I found the syrup at a coffee shop in town! This recipe will make about 40 small cookies (if you can keep your fingers out of the cookie dough). Hope y’all have a great weekend!!!
Pecan Praline Cookies
1/3 cup sugar
2 tablespoons water
1 cup toasted pecans, chopped, plus 2 tablespoons for sprinkling
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
Preheat oven to 350 degrees F.
In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
Cream the butter and sugars together. Add the eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined
Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
Caramel Topping (optional)
1/3 cup sugar
2 T Water
2 T Butter
Pinch of salt
If you decide to top the cookies with the caramel…don’t make the sauce until ALL your cookies are baked. It hardens very quickly, so you will have to work fast!
To make the caramel topping, whisk together the sugar and water over medium-high heat, and bring mixture to a boil, whisking frequently. When the syrup starts to boil, stop stirring. Boil syrup until golden brown, about 5 minutes. Remove pan from heat and whisk butter and a pinch of salt, until melted and well combined. Drizzle over cookies!