Pecan Praline Cookies With Brown Sugar Frosting Recipes

Steps:

• COOKIES: In a large mixing bowl, beat butter at medium speed with an electric mixer. Gradually add sugars, mixing well. Add egg and vanilla; beat well. In a medium bowl, whisk together the flour, soda and salt. Gradually add the dry mixture to the creamed mixture, stirring after each addition. Stir in the chopped pecans. Chill dough for 30 minutes. When chilled, remove from the refrigerator. Shape dough into 1-inch balls. Place the balls of dough on un-greased cookie sheets. Bake at 350°F for 10 - 12 minutes. Cool on wire racks. When cool, spread Brown Sugar Frosting over the tops of the cookies. Top each with a pecan half before the icing sets. BROWN SUGAR FROSTING: Combine brown sugar and half & half in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 4 minutes. Remove from heat. Stir in butter. Add 1½ cups powdered sugar. Beat at medium speed with an electric mixer until smooth. Add a little more powdered sugar, if needed, to achieve a desired spreading consistency.

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:

• Preheat oven to 350*F.
• In a large bowl, cream together the butter and brown sugar until fluffy.
• Blend in the egg and vanilla.
• In another bowl, mix the flour, baking powder, and salt; gradually add to the creamed mixture, stirring just until combined.
• Shape Tbsp.
• of dough into balls; space 2" apart on lightly greased or parchment paper-lined cookie sheets.
• Bake for 10-12 minutes, or until lightly browned; cool on the sheets for 10 minutes, then transfer cookies to wire racks and cool completely.
• Meanwhile, make the icing: In a small saucepan over medium heat, mix the brown sugar and heavy cream; bring to a boil.
• Cook and stir for 2 minutes; remove pan from heat and stir in the powdered sugar, mixing until smooth.
• Dip the bottoms of the pecans into the icing and place 2 on each cookie; drizzle tops with more icing.

Steps:

• CAKE: Grease and flour three nine-inch round cake pans and preheat oven to 350°F. Cream the butter or margarine with both Granulated sugar and light brown sugar until very light and fluffy, then add the eggs, one at a time, beating well after each addition. Sift the flour with the baking powder, baking soda and salt and add to the batter alternately with the milk, beginning and ending with the dry mixture. Stir in the vanilla extract. Divide batter evenly among the prepared pans and bake in the center of the preheated oven for twenty-five to thirty minutes or until a wooden pick inserted in the center of the layers comes out clean. Cool layers in their pans over a rack for ten minutes, then loosen and turn out layers directly onto racks for cooling. Cool layers thoroughly before icing (recipe follows). Recipe yields a nine-inch, three-layer cake. ICING: Melt the butter or margarine in a large saucepan over medium heat. Remove from heat, then stir in Granulated Sugar and Imperial Light Brown Sugar. (Sugars will not dissolve). In a separate bowl, whisk the egg yolks with the evaporated milk until smooth, then whisk this mixture into the saucepan with the sugar mixture. Return saucepan to a medium heat setting and cook, whisking constantly, until mixture is thick, shiny and caramel-like, about fifteen to twenty minutes. Remove from heat and stir in vanilla extract and pecans. Cool icing to a good spreading consistency (about thirty minutes), then spread evenly between cooled cake layers and over the top and sides of the cake. Recipe yields icing for a nine-inch, three-layer cake.

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Place crackers on 10x15-inch sheet cake pan, covering bottom.
• Bring sugar, butter, and cream of tartar to a boil in a saucepan. Add nuts; pour mixture oven the top of the crackers.
• Bake in preheated oven for 10 minutes. Cool for a few minutes in the pan; remove from pan while still warm.