Becky has spent her entire career cooking and baking, which are also her favorite hobbies outside of work. For her, time spent in the kitchen not only relieves stress, but is lots of fun as well. Becky’s love for baking began as a child, standing on a chair next her mom, adding ingredients and mixing up dough.
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These pecan praline cookies use an easy topping that is reminiscent of New Orleans pralines.
Combine 1 cup brown sugar and 1 cup butter in large 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 to 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.
Dietary Fiber: 0g
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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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/213
© 2014 Land O'Lakes, Inc.
Spring is finally in the air! The days are getting longer, my commute is getting shorter (thanks to less ice and snow), and we just bought a pair of pint-sized, yellow rubber boots for our toddler to go puddle-stomping. After a very long, very cold winter, I feel like a mama bear coming out of hibernation. Thank goodness for sunshine!
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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