Shelly's Recipe

Iced Pecan Praline Cookies

Category: Cookies

12 tablespoons butter, at room temperature
1 + ½ cups firmly packed light brown sugar, firmly packed
1 egg, at room temperature
1 teaspoon vanilla extract
1 + ⅔ cups all-purpose flour
1 + ½ teaspoons baking soda
½ teaspoon salt
⅓ cup heavy whipping cream
½ cup light brown sugar
2 cups confectioners' sugar
½ cup chopped pecans

(1) In a stand mixer or large mixing bowl cream the butter and brown sugar together on medium 4 minutes, scraping down the bowl once or twice.

(2) On low speed beat in the egg and vanilla.

(3) In a small bowl whisk together the flour, baking soda and salt. Beat it into the sugar mixture gradually on low speed until combined. Cover and refrigerate 20 - 30 minutes.

(4) Preheat the oven to 350 degrees F. Line two baking sheets with silpats or parchment paper.

(5) Scoop up a scant two tablespoons of the dough at a time and roll gently into a ball, place 2 inches apart on the baking sheet.

(6) Bake 10 to 12 minutes until just lightly browned on the edges. Cool on baking sheet.

(7) In a small saucepan bring the heavy cream and brown sugar to a boil over medium heat, stirring constantly simmer 3 - 4 minutes.

(8) Remove from the heat and stir whisk in the confectioners' sugar until smooth. Let it cool off. If it seems too thin add a little more confectioners' sugar keeping in mind it will thicken further as it sets up.

(9) Frost each cookie and sprinkle with pecans.

(10) Store tightly covered in a cool place up to 1 week.