Try this Praline Cookies recipe, or contribute your own.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 dozen cookie (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or a silicone liner and set aside.
- In bowl of stand mixer cream butter and brown sugar together until light and fluffy, about 2 minutes.
- Add in egg and vanilla and mix until smooth, scraping the sides, as necessary.
- Mix in baking soda and salt until combined.
- Stir in flour until evenly incorporated.
- Drop heaping tablespoon sized portions of dough onto lined baking sheet and bake for 8-10 minutes until edges begin to golden.
- Transfer to a wire rack to cool. Praline Frosting: In a medium saucepan combine butter, cream, brown sugar and salt over medium heat. Heat mixture until it comes to a boil, stirring frequently. Once it comes to a boil, allow it to boil for one minute and then remove from heat.
- Immediately add vanilla and powdered sugar, stirring until smooth. Finally, stir in nuts.
- Allow mixture to sit for 5 minutes and then spread on top of cookies.
Overbeating the dough introduces excessive air pockets that cause these treats to spread too thin in the oven. Cream the butter and brown sugar for precisely two minutes until light and fluffy, ensuring a sturdy crumb structure capable of supporting a rich topping. Use room temperature butter at 65 degrees Fahrenheit to guarantee proper fat emulsification with the egg and vanilla.
Boiling the frosting mixture for longer than the specified one minute drives off too much moisture, transforming a smooth spread into a hard, crystalline candy. Remove the pan from the heat immediately at the sixty-second mark to retain enough liquid for a glossy, spreadable consistency. Stirring frequently during this boil prevents localized sugar scorching along the bottom of the saucepan.
Adding powdered sugar while the saucepan remains over direct heat creates lumps that refuse to dissolve. Take the pan off the burner before incorporating the vanilla and powdered sugar, whisking vigorously until the mixture turns completely smooth. This thermal drop prevents the proteins in the dairy from curdling under high heat.
Allowing the frosting to rest for five minutes before application thickens the mixture through initial crystallization, preventing it from running off the edges of the baked base. Spread the topping evenly onto cooled cookies once it reaches a thick, spoonable viscosity. Store the finished batch in an airtight container at room temperature for up to three days to maintain optimal texture.
