These pecan praline cookies use an easy topping that is reminiscent of New Orleans pralines.
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1 cup firmly packed brown sugar
1 cup Land O Lakes® Butter, softened
1 large Land O Lakes® Egg
2 tablespoons Land O Lakes® Half & Half
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, toasted
1/4 cup Land O Lakes® Butter
1/4 cup Land O Lakes® Half & Half
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 1 cup 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.
If the praline topping hardens too quickly, stir in a few drops of hot water.