This sweet and crunchy sugar cookie variation starts with our Basic Sugar Cookie Dough!
Baking tip: for quick release, line your baking sheets with parchment paper. Your cookies won’t stick to the pan, and cleanup is easy. Just throw the parchment away when you’re through.
Pecan Praline Cookies
2014-12-17 04:37:09
Yield: approximately 5 dozen cookies
Ingredients
- Basic Sugar Cookie Dough (link to recipe at top of page)
- 1 (11-ounce) package caramel bits
- 1⁄4 cup water
- 60 praline pecans (see note)
- Garnish: sea salt
Instructions
- Prepare Basic Sugar Cookie Dough according to directions through Step 4.
- On a lightly floured surface, roll dough to 1⁄4-inch thickness. Using a 2-inch fluted round cutter, cut as many cookies as possible, rerolling scraps no more than twice. Bake as directed in Step 6.
- In a small saucepan, combine caramel bits and 1⁄4 cup water over medium heat. Cook, whisking often, until bits are melted and mixture is smooth. Let cool to room temperature.
- Spread approximately 1⁄2 teaspoon caramel mixture in the center of each cookie. Press a praline pecan on each cookie, adhering with caramel. Garnish with sea salt, if desired. Place cookies on parchment paper to dry, approximately 1 hour. Store in an airtight container at room temperature for up to 1 week.
Notes
- We used World Table Praline Pecans, which can be purchased at Walmart.
Taste of the South https://tasteofthesouthmagazine.com/
