Monday, October 4, 2010

Cookie of the Month - Butter Brickle Pecan Pralines

Yes, I know.  I didn't make the September cookie of the month in September.  Like I said, September was a wild month - so thank you to my cookie patrons, the Nelsons, for being so understanding.  This month's cookie results from combining two recipes to make a delicious nutty, creamy cookie.
 Warning:  If you don't like pecans, stop reading right here.
These cookies are LOADED with pecans.

Cookie Ingredients (doubled):
3 cups of sugar
2 cups butter, softened
4 eggs
2 teaspoons vanilla
6 cups flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1/2 teaspoon salt
2 1/2 cups brickle chips
1 1/2 cups chopped pecans

Start by placing the butter, eggs, sugar and vanilla in a mixing bowl.
Preheat oven to 375 degrees.

 Beat at medium speed for several minutes until light and fluffy.

 Add flour, cream of tartar, baking soda and salt.

 Mix at low speed until ingredients are incorporated.
Dough will be soft.

 Stir in pecans and brickle chips.

 Dough will be soft and sticky.

 Divide dough.

Place in plastic wrap and form into rolls.
Chill for two hours or until firm.

 When tube of dough is chilled through, cut into 1/2 inch slices...

 ...and place on airbake cookie sheets.  Next time I'll use parchment.
These cookies are easy to remove if still warm, but more difficult when cooled.

 Bake for approximately 12 minutes.  Cookies come out big and soft.
Remove from cookie sheet to cool.

Praline Ingredients (doubled):
2 cups dark brown sugar, firmly packed
1 cup heavy cream
2 cups confectioners' sugar
2 cups chopped pecans

 Combine brown sugar and heavy cream in a small saucepan.

 Bring to a rolling boil over medium heat.  Cook and stir constantly for two minutes.
Add the two cups of powdered sugar.  Whisk until smooth.
Mixture will thicken as it cools.  Keep warm to retain the drizzle consistency. 

 Place a teaspoon of chopped pecans on a cookie.

 Drizzle enough praline mixture to 'glue' down the pecans.

This was my first try at this recipe and these are delicious, buttery, nutty, giant, chewy, crunchy, cookies.  The doubled recipe made approximately 54 large (4") cookies.  When I make this recipe again, to make things more eye appealing, I would not make the cookies so big - maybe roll the dough into 1 1/2" tubes for chilling since they spread during baking.  Then I would spoon a puddle of the praline mixture into the center of the cookie and place a pecan half in the middle of each which would also make them much more manageable when eating.


  1. Oh my gosh! These are my new favorite cookie!!

  2. Glad you liked your sample, Amy! It was fun selling homecoming tickets with you today.

  3. Nice low fat/low cal recipe, Kathy!

  4. Low cal was never in the deal. Yeah, this cookie is horrific bad in the 'healthy' department. Well, I guess we could still dip the whole thing in chocolate...

  5. I love your blog name!! Your cookies look awesome but sadly I'm watching my sugars a bit right now. I can tell you though, my hubs and son would rip into these in a big way. I'm enjoying your blog. Thank you for having me. Tammy

  6. Well, I too should be watching my sugars right now... trying to get back on the wagon. Cookie of the month doesn't help, either. Maybe I should do soup of the month for the scholarship auction this year... hmmm. Thanks for the comment. Love the pillows on your blog - so sweet and cottage-y.


Lemon tree very pretty, and the lemon flower is sweet-
But the fruit of the poor lemon is impossible to eat.

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