Best Pecan Praline Cookies Recipes

PECAN PRALINE LACE COOKIES, CUPS, AND CORONETS

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil. Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
• With moistened hands, roll the dough into various size balls, depending on whether you're making cookies, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit. Bake about 12 minutes, or until the active bubbling subsides. Place the baking sheet on rack and let cool until the cookies are firm enough to lift with a flexible metal spatula but are still malleable, 3 to 5 minutes. Working quickly, mold each into shape and set on a wire rack to cool completely. If the cookies get too cool and brittle to mold, put the try back in the oven for a minute to soften.
• To make 9 dessert bowls: With moistened hands, mold each ball using a rounded tablespoon of dough. Place only 2 balls on the ungreased baking sheet. Have 2 small soup bowls measuring 4 1/2 to 5-inches across the top ready by the oven. Follow the baking instruction above. When set but still malleable, lift the cookies, one at a time, and place each in a bowl, nutty, bumpy side up. Gently press the bottom to flatten. The sides will ruffle prettily. Wipe the excess butter off the baking sheet and continue with the remaining dough. If you have more than 1 baking sheet, stagger the baking so that you can mold 1 tray while the other is in the oven.
• Fill with butterscotch ice cream, pumpkin mousse, bananas and cream, or anything that strikes your fancy and goes well with pecans.
• To make 9 ice cream cones: Follow the baking instructions above for dessert bowls, but when you lift a cookie off the baking sheet, roll it into a cone with the nutty, bumpy side facing out, and hold it for a few seconds to set. Lay it on the cooling rack, seam side down, and place a cylindrical object, such as a pill bottle, in the opening to set until you roll the next cookie.
• Fill with scoops of any flavor ice cream or sorbet that complements pecans.
• To make 18 coronets: With moistened hands, mold rounded teaspoons of the dough into balls. Place about 9 balls on an ungreased baking sheet. Follow the baking instructions for ice-cream cones; you're making a smaller version of the same. Repeat with a second tray.
• Fill with mousse, ice cream, or berries and cream. Place a little dab of cream on the plate to anchor the coronets, and place 1 or 2 coronets on each plate with fruit sauce or hot fudge spilling out of the opening.
• To make 24 cookies: With moistened hands, mold level teaspoons of dough into balls. Place about 12 balls on an ungreased baking sheet. Follow the instructions above. When the cookies are set but still flexible, transfer to a cooling rack. Repeat with a second tray.
• To make 24 cigarettes: Follow the baking instructions for cookies, but when you lift a cookie off the baking sheet, roll it around a chopstick or the handle of a wooden spoon. Lay it on the cooling rack, seam side down. If the cookies get too brittle to mold, put the baking sheet back in the oven for a minute to soften them. To dip the ends in melted chocolate, immerse 1 end of a cookie, then the other, shake off the excess chocolate, and dip the end into a small bowl of grated chocolate.
• Lay it on a sheet pan lined with parchment or waxed paper. When all the cookies are dipped, place the tray in the refrigerator for 5 to 10 minutes, just until the chocolate sets.

PECAN PRALINE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Place crackers on 10x15-inch sheet cake pan, covering bottom.
• Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
• Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.

NO BAKE PECAN COCONUT PRALINE COOKIES

Steps:

• In a large saucepan over medium-high heat, stir together sugars, evaporated milk, corn syrup and butter until melted and smooth.
• Bring to a boil and cook for 3 minutes, then remove from heat and stir in vanilla extract and salt. Fold in shredded coconut and pecans until incorporated, then continue stirring for 3-4 minutes, or until mixture begins to cool.
• Once thick, use a tablespoon or small ice cream scoop to drop spoonfuls of cookie "dough" onto wax paper-lined baking sheets.
• Let set completely (freezing if necessary), then enjoy!

NO BAKE - PECAN COCONUT PRALINE COOKIES

Steps:

• 1. Set pecans, coconut, and vanilla off to the side
• 2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.
• 3. Bring to a rolling boil until it reaches 235 degrees
• 4. Remove from heat & add pecans, coconut, and vanilla
• 5. Stir for about 4 minutes.
• 6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
• 7. Remove from wax paper and enjoy.

PERFECTLY PECAN PRALINE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Praline:
• 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.
• Cookies:
• In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 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.
• While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

NO BAKE COCONUT PECAN PRALINE COOKIES

Steps:

• 1.In a medium sized bowl, combine coconut and pecans; set aside. 2.In a heavy saucepan over medium high heat, stir sugar, evaporated milk, corn syrup and butter. Cook and stir until mixture comes to a full rolling boil -- let boil and stir for 3 minutes. 3.Remove pan from heat and stir in vanilla and coconut and pecan mixture. Stir off the heat for about 4 minutes, until mixture starts to cool and thicken. 4.Drop by large spoonfuls on wax paper. Let harden completely -- about an hour to an hour and a half -- before serving.

PECAN PRALINE COOKIES WITH BROWN SUGAR FROSTING RECIPE - (4.1/5)

Steps:

• COOKIES: In a large mixing bowl, beat butter at medium speed with an electric mixer. Gradually add sugars, mixing well. Add egg and vanilla; beat well. In a medium bowl, whisk together the flour, soda and salt. Gradually add the dry mixture to the creamed mixture, stirring after each addition. Stir in the chopped pecans. Chill dough for 30 minutes. When chilled, remove from the refrigerator. Shape dough into 1-inch balls. Place the balls of dough on un-greased cookie sheets. Bake at 350°F for 10 - 12 minutes. Cool on wire racks. When cool, spread Brown Sugar Frosting over the tops of the cookies. Top each with a pecan half before the icing sets. BROWN SUGAR FROSTING: Combine brown sugar and half & half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 4 minutes. Remove from heat. Stir in butter. Add 1½ cups powdered sugar. Beat at medium speed with an electric mixer until smooth. Add a little more powdered sugar, if needed, to achieve a desired spreading consistency.

PRALINE PECAN COOKIES

Steps:

• Preheat oven to 350°.
• Beat egg white until frothy, about 1 minute.
• Gently fold in brown sugar, flour, vanilla and pecans.
• If mixture seems too dry and will not hold together add the additional egg white and mix together.
• Drop on greased cookie sheet by tbsp (I have good results using parchment paper on my cookie sheets as these cookies are very soft and delicate when trying to remove from the cookie sheet).
• Bake for 10-12 minutes.
• Let cool completely on cookie sheet before trying to remove.
• Remove to cooling racks.

PERFECTLY PECAN PRALINE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Praline:.
• 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.
• Cookies:.
• In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 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.
• While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

PECAN COCONUT PRALINE COOKIES (NO BAKE) RECIPE - (4.3/5)

Steps:

• 1. Set pecans, coconut, and vanilla off to the side 2. Mix sugar, evap milk, corn syrup, and butter in large saucepan. 3. Bring to a rolling boil & boil for 3 minutes. 4. Remove from heat & add pecans, coconut, and vanilla 5. Stir for about 4 minutes. 6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. 7. Remove from paper and enjoy.

PECAN PRALINE COOKIES

Steps:

• Preheat oven to 350*F.
• In a large bowl, cream together the butter and brown sugar until fluffy.
• Blend in the egg and vanilla.
• In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
• Shape Tbsp.
• of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
• Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
• Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
• Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
• Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.

PECAN COCONUT PRALINE COOKIES RECIPE - (3.9/5)

Steps:

• Set pecans, coconut, and vanilla off to the side. Mix sugar, evaporated milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add pecans, coconut, and vanilla. Stir for about 4 minutes. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. Remove from paper and enjoy.

NO BAKE PECAN COCONUT PRALINE COOKIES RECIPE - (4.1/5)

Steps:

• Set pecans, coconut, and vanilla off to the side. Mix sugar, evaporated milk, corn syrup, and butter in large saucepan. Bring to a rolling boil & boil for 3 minutes. Remove from heat & add pecans, coconut, and vanilla. Stir for about 4 minutes. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened. Remove from paper and enjoy.

PECAN PRALINE COOKIES WITH BROWN SUGAR FROSTING

Steps:

• Cookies:
• In a large mixing bowl, beat butter at medium speed with an electric mixer. Gradually add sugars, mixing well. Add egg and vanilla; beat well. In a medium bowl, whisk together the flour, soda and salt. Gradually add the dry mixture to the creamed mixture, stirring after each addition. Stir in the chopped pecans. Chill dough for 30 minutes.
• When chilled, remove from the refrigerator. Shape dough into 1-inch balls. Place the balls of dough on ungreased cookie sheets. Bake at 350 degrees for 10 - 12 minutes. Cool on wire racks. When cool, spread Brown Sugar Frosting over the tops of the cookies. Top each with a pecan half before the icing sets.
• Brown Sugar Frosting:
• Combine brown sugar and half & half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 4 minutes. Remove from heat. Stir in butter. Add 1½ cups powdered sugar. Beat at medium speed with an electric mixer until smooth. Add a little more powdered sugar, if needed, to achieve a desired spreading consistency.

PECAN PRALINE COOKIES

Steps:

• Preheat oven to 325 degrees F (170 degrees C). Place crackers on 10x15-inch sheet cake pan, covering bottom. Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers. Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.

PECAN COCONUT PRALINE COOKIES

Steps:

• Set pecans, cocnut, and vanilla off to the side
• Mix sugar, evap. milk, corn syrup, and butter in large saucepan.
• Bring to a rolling boil & boil for 3 minutes.
• Remove from heat & add pecans, coconut, and vanilla
• Stir for about 4 minutes.
• Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
• Remove from paper and enjoy.

NO BAKE - PECAN COCONUT PRALINE COOKIES

Steps:

• Set pecans, coconut, and vanilla off to the side
• Mix sugar, evap. milk, corn syrup, and butter in large saucepan.
• Bring to a rolling boil & boil for 3 minutes.
• Remove from heat & add pecans, coconut, and vanilla
• Stir for about 4 minutes.
• Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.
• Remove from paper and enjoy.