Mexican Praline Cookies Recipes

Steps:

• 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; blend in confectioners' sugar until smooth. Drizzle over cookies.

Steps:

• Preheat oven to 350 degrees F.
• Praline:
• In a small heavy saucepan over medium heat, stir together constantly the sugar and water. Cook until boiling for 2 1/2 to 3 minutes or until the syrup is golden brown in color. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color. Remove from the heat and stir in 1 cup pecans. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
• Cookies:
• In a large bowl, cream the butter and sugars together with a hand mixer. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
• Stir in the flour and baking soda and mix until incorporated. Fold in the reserved crushed praline until combined. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
• While the cookies are baking, melt the chocolate in a double boiler and stir until smooth. When the cookies are done drizzle the white chocolate over the cookies and sprinkle with the chopped pecans.

Steps:

• Line a baking sheet with parchment paper.
• Stir white sugar, light brown sugar, evaporated milk, corn syrup, and cocoa powder in a saucepan and bring the mixture to a full rolling boil over medium heat. Reduce heat to medium low and cook, stirring constantly, until the syrup reaches 220 degrees F (104 degrees C) when measured with a candy thermometer. A small amount of syrup dropped into cold water should form a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove pan from heat and stir in marshmallows, vanilla extract, butter, and pecans, beating the candy by hand until creamy and the candy begins to to set up slightly at the edges of the pan, about 10 minutes.
• Drop the warm candy by teaspoons onto the parchment paper; allow room for pralines to spread slightly. Cool the candy thoroughly before serving.

Steps:

• 1. Line cookie sheets with wax paper or parchment paper. Spray lightly with Pam cooking spray.
• 2. In large saucepan, bring brown sugar, butter and Half & Half [or milk] to boil. Cook at low boil, and stir for 1 minute. Remove from heat.
• 3. Whisk in powdered sugar and vanilla until smooth. Stir in pecans. Drop by tablespoonfuls onto greased paper. Let cool. Makes about 30.

Steps:

• In a large bowl, cream together butter and brown sugar. Beat in egg, vanilla and maple flavoring. Beat in salt and flour until a smooth dough is formed. Shape dough into a log 12 inches long, wrap in wax paper, and refrigerate overnight.
• Preheat oven to 350 degrees F (180 degrees C). Line cookie sheet with parchment paper.
• Slice dough into 1/4 inch slices. Place slices on cookie sheet. Top each cookie with a pecan half. Bake for 10 minutes in preheated oven, or until golden brown.

Steps:

• In a heavy saucepan, mix together the brown sugar, 1/2 cup white sugar, evaporated milk and the Karo syrup.
• Bring to a rolling boil, slowly stir in remaining 1/2 cup of white sugar while keeping the mixture boiling; cook to soft ball stage.
• Add the butter and pecans, remove from heat and beat with a spoon until mixture holds its shape.
• Pour onto waxed paper in 2 to 3 inch rounds, allow to cool completely, wrap individual pralines in plastic wrap and store in a cool dry place until eaten.

Steps:

• Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
• Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
• In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners' sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.

Steps:

• Grease Cookie Sheet with Butter. Place crackers flat on the cokkie sheet.
• Heat Butter and Brown Sugar 2 to 21/2 min. while stirring constantly, Then add pecans.
• Pour aver crackers and spread gentky covering all crackers. And Bake 10 min. @ 350. Let cool and Break into Servings.
• TIP: YOU CAN ALSO BREAK COOKIES BEFORE PLACING IN PAN. I BREAK THEM IN HALVES.

Steps:

• In a two-quart saucepan combine both sugars,the corn syrup,butter or margarine and water.
• Bring to a boil.
• Add the nuts and continue to cook over medium heat until candy reaches soft ball stage or 238 degrees Farenheit.
• Remove from heat and stir rapidly until mixture begins to lose it's gloss.
• Quickly drop candy from a teaspoon on to waxed paper and allow to harden.