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Praline Cookies

 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. The only problem is hiding them so my husband can't find them!
24 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup pecans, coarsely chopped
  • ICING:
  • 1 cup packed brown sugar
  • 1/2 cup heavy whipping cream
  • 1 cup confectioners' sugar


  • 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° for 10 minutes. Cool on wire racks.
  • 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;

2 of 2

Praline Cookies (continued)

Directions (continued)

  • blend in confectioners' sugar until smooth. Drizzle over cookies.
  • Yield: 4 dozen.
Nutritional Facts: 1 serving (2 each) equals 219 calories, 9 g fat (4 g saturated fat), 26 mg cholesterol, 102 mg sodium, 34 g carbohydrate, 1 g fiber, 2 g protein.