Baked butter cookie squares are toppedwith pecan praline and decoratively drizzled with both whiteand semisweet chocolate.
Recipe: Pecan-Praline Cookies
1 cup butter, softened 1 cup firmly packed brown sugar – divided use 1/2 cup granulated sugar 1 teaspoon vanilla extract 1 large egg 2 cups all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup whipping or heavy cream 1/2 cup chopped pecans 2 ounces white chocolate 1/3 cup semisweet chocolate chips
Preheat oven to 375°F (190°C).
In a large bowl with an electric mixer,beat together butter, 1/2 cup brown sugar, and sugar until blended.Beat in vanilla and egg; stir in flour, baking soda, and salt.Stir in flour; gather dough into a ball, wrap in plastic wrap,and refrigerate for 1 hour.
Divide the dough into 4 pieces and rolleach portion into a 15 x 3-inch rectangle. Trim the edges andsides. With a knife, score the dough in 1 1/2-inch squares. Bakefor 10 to 12 minutes or until golden brown on the edges. Cool.
While the base cookie is cooling, combinecream, 1/2 cup brown sugar, and chopped pecans in a heavy saucepan;bring to a boil over medium-high heat. Boil for 2 to 3 minutes,stirring, or until thick. Remove from heat and cool but do notlet it harden. Drop 1/2 teaspoon of the pecan-praline mixtureonto the center of each square.
In a microwave, using a separate saucepanor glass dish, melt white chocolate and semi-sweet chocolatechips over low heat. Drizzle alternately over the cookies.
Cut or break apart at the scoring.
Makes 40 cookies.
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