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Crispy Praline Cookies


Crispy Praline Cookies

I received the latest edition of Mississippi Magazine in Saturday’s mail. I love this periodical! It always has several great recipes and lots of interesting information on my home state. The current issue contains the winning recipes for the magazine’s latest cooking contest. This cookie recipe won in the Dessert Cookie category. 
A quick Google search turned up a very similar recipe from Southern Living’s 2002 October issue. Southern Living suggested letting the butter sit at room temperature for several hours, or softening it in the microwave at HIGH for 10 to 20 seconds. Do not melt the butter. I allowed mine to soften while I ran some errands. You don’t have to use an electric mixer with the recipe, but I decided to use mine. I creamed the softened butter and brown sugar. I then mixed in the egg until it was just incorporated and gradually added the flour. I stirred in the nuts by hand. I thought these were quite tasty. I served these cookies to the brave souls who practically “swam” to Sunday school in the pouring rain yesterday morning. They all gave the cookies a good review, as well. The Southern Living recipe gave a variation for adding chocolate chips. I think I’ll do this the next time I make these cookies.

Note: I used salted butter. The recipe in MS Mag called for unsalted. The recipe in SL didn’t specify. I guess there is a bit of debate about using salted vs. unsalted butter. Personally, I rarely buy unsalted butter. For home cooking purposes, I think it’s mainly a preference in taste. Most likely, it’s just what we've developed a taste for over the years. There’s probably a bit of regionalism to it, too.  I think most of us in the South like a little salt in most everything! I’m sure a professional baker could shed a lot of light on when to use which butter.

Crispy Praline Cookies

1 cup all-purpose flour
1 cup firmly packed brown sugar, light or dark
1 large egg
1 cup chopped pecans
1 stick butter, softened
1 teaspoon vanilla

Mix all ingredients in a large bowl, blending well.
Drop cookie dough by tablespoonfuls onto ungreased baking sheets. (I lined mine with parchment paper.)
Bake at 350 degrees for 13 to 15 minutes.
Cool on baking sheets for a minute or two. Remove to wire racks and cool completely.
Makes about 2 dozen cookies.

Variation:
Crispy Praline-Chocolate Chip Cookies
Add 1 cup semisweet chocolate morsels; bake as directed.

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Comments

  1. DonnaMay 3, 2010 at 2:53 PM

    These sound yummy and easy! MMmm!

    Are you all swimming? We've really had the buckets of rain in TN! Nashville has been hit very hard! ...still hearing sad stories from your state....will pray!

    ReplyDelete
  2. ConnieMay 4, 2010 at 8:12 AM

    Oh, yes, we were so glad for the sunshine yesterday. It was a long, stormy weekend for us. Several fatalities around our area.
    I saw some of the flooding you guys are dealing with in TN on the Memphis news last night. I couldn't believe the photos of the Opryland Hotel. Water is just damaging! I hope you and your family are all okay! Let me know! God bless!

    ReplyDelete
  3. DonnaMay 6, 2010 at 2:30 PM

    Connie, we're good here!
    We are west of Nashville, by about an hour and a half. There was some water problems here and there, but nothing that didn't clear right up. Nashville looks like Katrina! Very sad for those folks there who lost their homes.
    Glad you and yours are safe and dry!

    ReplyDelete

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