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21 December 2012

Praline Cookies

I will never complain about Christmas in Texas because it is generally quite warm and do-able. If you are a snow person, then you will not be a fan. I am a fan of snow- when I get to see it and leave when I want :) I was born in Hawaii, lived most of my life in California and am now in Texas so I think it is obvious that I am a huge fan of warmth! Sadly- the warm AC days of Texas winter has come to an end as the temperatures of have dropped :( How am I rewarded? With o working hot water!?! Well- after a few hours- of the maintenance man coming in and out--working up Ninja who does not like strangers in the house-- my hot water was back on.

Alrighty- you read right...Praline Cookies. Have you ever had a praline? The traditional praline is a caramel tastey confection with pecans BUT if you have ever been to a Praline Shop you will know that they now make different types- one with walnuts, chocolate pralines, coconut pralines, etc. Since the hubby is from Louisiana, he is a HUGE fan of pralines (as he as taught me is pronounced Prah-lene and not Pray-lene, he gets very annoyed when people say the later). If you remember, last year I went to Mardi Gras in New Orleans with my sister and cousins. Well while there we went to Southern Candymakers-- by far the most well known, and skilled at Praline Candy making. 

So when I stumbled upon this recipe, I just had to make it. And when I told the hubby I found this recipe he got pretty excited. He definitely gets excited with all treats but this one got him pretty happy. This recipe was by far one of the easiest cookie recipes I have ever made. SUPER DUPER EASY. If you need to make a delicious dessert in like an hour or less- this is it! I made them two ways- dusted and not dusted...and technically I made them another two ways-- chewy/soft and crunchy (I like soft and chewy, hubby likes crunchy). 

Adapted from Plain Chicken


Preheat Oven to 375F degrees 

1 stick of butter, melted
3/4 c. brown sugar
1/2 c. sugar
1 egg, lightly beaten
1 1/2 tsp. vanilla
1 3/4 c. flour
1 1/2 c. chopped pecans
Powdered sugar for dusting 


Combine melted butter, sugars, eggs, flour and vanilla in bowl of a stand mixer, fitted with paddled attachment and mix well. Then add pecans and mix until just incorporated. Using a small cookie scoop, drop dough 2 inches apart onto cookie sheet lined (I use the cephalon baking mat). Bake 8-10 minute (8 minutes for soft/chewy and 10 minutes for crunchy). Allow to completely cool. Using a sifter, dust half or all, of cookies with powdered sugar.


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