Crunchy Praline Cookies
Ready In: 23 mins
Yields: 3 dozen
Ingredients
Cookie Dough
- 1⁄2 cup butter
- 1 cup firmly packed brown sugar (light or dark)
- 1 large egg
- 2 cups flour
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
Pecan Topping
- 1 1⁄2 cups finely chopped pecans (walnuts may be substituted)
- 1⁄2 cup firmly packed dark brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄4 cup sour cream
Directions
- Preheat oven to 350 degrees.
- Mix the topping ingredients together in a bowl and set aside.
- Cream together butter and sugar, then add the egg.
- Sift dry ingredients together, then add together.
- Roll dough into half-inch balls and place on a greased cookie sheet.
- With the end of a wooden spoon, or with a dowel, make a small well in each ball.
- Place 1/4 teaspoon pecan topping in each cookie.
- Bake for 8 to 10 minutes, keeping an eye on them towards the end as they can burn quickly.
- Cool on a rack and store in an airtight container.
- Note: Original recipe called for 1 Tablespoon whiskey, bourbon or orange juice to be added along with the egg, but I've never used it and found they turn out fine without.
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