Pecan Praline Cookies

  • Yield servings

California Milk Advisory Board


1 cup Real California butter, softened
2 1/2 cups packed light brown sugar, divided
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 cup whipping cream
1 cup powdered sugar
1 cup whole pecans


  1. Heat oven to 350F.
  2. In large mixer bowl, beat Real California butter and 1 1/2 cups of brown sugar until fluffy. Beat in egg and vanilla.
  3. In another bowl, mix flour, baking powder and salt; mix into butter mixture to blend thoroughly.
  4. Form tablespoons of dough into balls and place, spaced 2 inches apart, on greased baking sheets. Bake 10 to 12 minutes until lightly browned. Cool in pan 10 minutes, then remove to racks to cool completely.
  5. To make icing: In small saucepan over medium heat, mix remaining 1 cup of brown sugar and cream; bring to boil. Cook and stir 2 minutes. Remove from heat and mix in powdered sugar; stir until smooth. Dip bottoms of pecans into icing and place two on each cookie; drizzle tops with icing.

Recipe courtesy of the California Milk Advisory Board



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