Texas Pecan Praline Cookies

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!