Praline-Topped Brown Sugar Slices

Praline-Topped Brown Sugar Slices

These pecan praline cookies use an easy topping that is reminiscent of New Orleans pralines.

1:20 prep time
66 cookies
454 Ratings



1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
1 1/2 teaspoons vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup finely chopped pecans


1 cup firmly packed brown sugar
1 1/4 cups powdered sugar
1/2 cup finely chopped pecans, toasted


Combine 1 cup brown sugar and 1 cup butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 tablespoons half & half and vanilla; continue beating until well mixed. Add flour, baking powder, baking soda and salt; beat at low speed until well mixed. Stir in 2/3 cup chopped pecans.

Divide dough in half; shape each half into 8 1/2-inch long roll. Wrap each roll in plastic food wrap. Refrigerate 1-2 hours or until firm.

Heat oven to 375°F.

Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake 7-9 minutes or until edges are lightly browned. Remove to cooling racks over waxed paper.

Combine brown sugar, 1/4 cup butter and 1/4 cup half & half in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until mixture comes to a full boil. Reduce heat to medium-low. Continue cooking, without stirring, for 1 minute. Remove saucepan from heat. Stir in powdered sugar and 1/2 cup chopped pecans. Let stand until desired spreading consistency. Quickly spread over cooled cookies.

Recipe Tip

If the praline topping hardens too quickly, stir in a few drops of hot water.

Nutrition Facts (1 cookie)

Calories: 100

Fat: 5g

Cholesterol: 15mg

Sodium: 55mg

Carbohydrates: 14g

Dietary Fiber: 0g

Protein: 1g

Recipe #10719©1999Land O'Lakes, Inc.

Recipe Comments & Reviews

On my must make list. Brother loves these and I make him his own batch.
My family loved these cookies! The top of the cookies is just like a praline and the bottom is soft and buttery. We will definitely be adding these to our regular Christmas cookie list.
I was skeptical about this recipe since I know pralines can be temperamental. I work with several people from the New Orleans area and when I brought these in as part of my holiday cookie tray, they all raved about how good they were. The recipe is pretty easy, but be sure to roll the dough logs completely round so they look nice after baking. I wrapped them in parchment paper and used a ruler to get them perfectly round. These are a permanent part of my holiday cookie recipe collection!
this cookie dosnt spread so make sure that it ts round when you cut it; learnd on the first batch.

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