Texas Pecan Praline Cookies
Miz Helen's Kitchen
Ingredients
1/4 cup unsalted butter, softened
2 cups firmly packed light brown sugar,divided
1 large egg
1 teaspoon vanilla extract
1-2/3 cup all-purpose flour
1-1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
Topping
3/4 cup heavy whipping cream
1 cup confectioners' sugar
1 cup pecans, chopped
Directions
In a large electric mixing bowl, whip the butter, 1-1/2 cups brown sugar, cinnamon and nutmeg until smooth and fluffy, 4 to 4 minutes.
Add the egg and vanilla, beating until combined.
In a medium mixing bowl, whisk together flour, baking soda, and salt. Gradually add flour mixture to butter mixture, beating just until combined.
Drop the cookie dough with a 1-1/2 inch scoop onto a parchment paper lined cookie sheet.
Bake at 350 degree oven for 12 minutes, until lightly browned.
Remove from oven and place on a cooling rack. Let cool completely before frosting.
Topping
In a saucepan, bring the cream and 1/2 cup brown sugar to a boil over medium heat, stirring constantly. Cook stirring constantly, for 2 to 3 minutes.
Remove from heat, and stir in confectioners' sugar. stir until smooth. If you want the sauce thicker just add more confectioners' sugar a little at a time, then stirring until smooth.
Spread the praline sauce over the top of the cooled cookies and sprinkle the pecans on top.
Let set for 2 hours on the rack before storing.
Can be stored in an air tight container for up to 3 days, or freeze for up to 3 months.
Enjoy!