4 ratings

Praline Cookies


These cookies are both crisp and chewy. They can be frozen after they're iced for real convenience. With two small children, that's a great way to have my baking done ahead of time for holidays or special occasions.

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For the cookies

  • 1/2 Cup butter, softened
  • 1 1/2 Cup packed brown sugar
  • 1 egg
  • 1 Teaspoon vanilla extract
  • 1 1/2 Cup all-purpose flour
  • 1 1/2 Teaspoon baking powder
  • 1/4 Teaspoon salt
  • 1 Cup pecans, coarsely chopped

For the icing

  • 1 Cup packed brown sugar
  • 1/2 Cup heavy whipping cream
  • 1 Cup confectioners' sugar


For the cookies

In a bowl, cream the butter and brown sugar. Add egg and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture. Mix well. Cover and chill until dough is easy to handle, about 1 hour.

Form into 1-in. balls; place 2-in. apart on greased baking sheets. Flatten cookies slightly with fingers; sprinkle each with 1 teaspoon pecans. Bake at 350 degrees for 10 minutes. Cool on wire racks.

For the icing

Meanwhile, for icing, combine the brown sugar and cream in a saucepan. Cook over medium-high heat until sugar is dissolved and mixture comes to a boil, stirring constantly. Remove from the heat; blend in confectioners' sugar until smooth. Drizzle over cookies.