Pecan Praline Cookies

December is the month of cookie swaps and holiday cookie contests, so my holiday cookie posts this month will fall into place. We all have our favorites, but this month I will steer away from the traditional cookies. I hope the recipes will inspire you to start a new tradition by adding one or more types of these special cookies to the holiday dessert table.

The first are a creation with a favorite candy from the French Quarter in New Orleans-pecan pralines. The praline mixture is created first and then added to the dough just prior to baking. However, unlike regular pralines, there is very little sugar base. There is only enough sugar to hold the pecan pieces together. The end result is an extra nutty cookie, which is a plus. This recipe makes about thirty 2 3/4 inch cookies.

Pecan Praline Cookies
adapted from International Cookie Cookbook

Ingredients/Praline
1 cup pecans (chopped)
1/3 cup granulated sugar

Ingredients/Dough
2 tsp vanilla extract
1/2 cup butter (room temp)
1 egg
1 cup light brown sugar (packed)
2 tbs granulated sugar
1 1/4 tsp baking powder
1/4 tsp salt
1/4 tsp baking soda
1 1/2 cups flour

The praline is the first step to these cookies. Start by preheating the oven to 325 degrees and greasing a heatproof platter (I used a pizza pan). Place the chopped pecans in a pan, spreading evenly. Toast in oven for about 8 minutes, stirring every 2 minutes. Remove pan and set aside.

Fill a saucepan with 2 tbs of water and the sugar. Stir and set over medium high heat. Let come to a boil and stir until sugar is dissolved. Place a cover over the saucepan and let it continue to boil for another few minutes. Uncover and continue to cook for 2 more minutes. The mixture will start to develop a golden color. Watch closely for the ideal amber color (you do not want burnt sugar) and remember that it still continues to cook a little even after removed from the stove. Once syrup is ready, pour in pecans and quickly toss to coat. Transfer to buttered pan and flatten with a heavy saucepan.

After 10 minutes, praline should be cooled. Crack praline and place in a plastic bag. Using a mallet or heavy saucepan, break up the mixture into tiny pieces. Separate out 1/3 of a cup. Set both aside.

Change the oven temperature to 375 degrees. Prepare 2 sheet pans by lining with parchment paper. Fill the bowl of a stand mixer with the butter. Beat until silky, stopping to scrape down the sides of the bowl. Then add both sugars and blend until a fluffy texture is reached. Scrape down the sides of the bowl again and beat in egg and vanilla extract.

Then place a sieve over a large bowl. Fill with flour, baking powder, salt and baking soda. Sift through the sieve.

Add half of the sifted ingredients to the sugar/butter blend. Fold the ingredients together until no dry streaks remain. Then add the rest of the dry ingredients and mix together until completely blended. Pour the larger portion of the pecan praline into the batter. Stir until all praline is evenly distributed throughout the batter.

Form cookies by rolling dough pieces into a 1 inch ball. Take each ball and dip the top into the remaining 1/3 cup of pecan praline. Place each ball about 2 inches apart on prepared baking sheets.

Bake for about 5 minutes. Rotate pans and bake for another 5-6 minutes or until barely golden on the edges. Be careful not to over bake. Over baking will change the texture from slightly chewy to hard and crunchy. Once the cookies are done, place pan on cooling rack. Let cookies cool on pan for about 2 minutes and then transfer to rack to finish cooling.
                                        **LAST YEAR:Samoa Bundt Cake**

Spiced Honey Pecan Fingers

After last weeks post, I am still craving warm spicy treats.  Outside of the winter spices, the honey with the pecans make me think of sticky buns.  Calling these a bar would be a mistake because there is not much thickness to these.   However, do not let that discourage you, the bars are very big on taste.

Since they have such a wonderful taste, pairing with something like hot chocolate would be too much.  Team this treat with something lighter, like tea, so the flavor can really shine through.  The other great thing about this dessert is that it is easy to make and does not require any hard to find ingredients.

Spiced Honey Pecan Fingers
adapted from the Southern Cookbook

Ingredients
2 egg yolks
12 tbs or 1 1/2 sticks  butter
3/4 cup honey
3/4 cup chopped toasted pecans
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 cups flour
3/4 cup sugar
1 tsp cinnamon
1/4 tsp ground cloves

Prepare a 9x13 inch pan by greasing the interior and lining with parchment. Leave some parchment overhang along the two long sides and grease the face up side of the parchment paper.  Preheat the oven to 325 degrees.

Sift together cinnamon, flour, baking soda, baking powder, salt and clove.  Set aside.

In another bowl, cream the butter and sugar together by running the mixer on medium high for about 4 minutes.  The mixture should be light and fluffy. Beat in one of the egg yolks until thoroughly blended, about 30 seconds. Repeat with the second egg yolk and follow with the honey.  Once all is combined, fold in the sifted ingredients until there are no more dry streaks.  Then mix in the pecans.

Empty batter into prepared pan and smooth out evenly, making sure all edges and corners are covered.  Place pan in oven and bake for 20 minutes and rotate.  Then bake for about 20 minutes more or until top is lightly browned.

Place pan on rack and let cool in pan.  After cooling, cut into 36 even strips and leave in baking pan. Cover until ready to serve.
                                          **LAST YEAR: Fruits of the Forest Pie**

Trucker Cookies

The best thing about cookies is that no one ever complains that there are too many add ins.  I can't even imagine anyone saying: "There is too many chocolate chips in these cookies..".  Based on that there are so many varieties out there-the possibilities are endless.

Due to the age of this recipe I am unable to link directly back to it.  Actually if you search on "trucker" cookie in the net it pulls up several different recipes, so the name is far from being unique.

Along with all the tasty add ins, I think that grains in a cookie does add a little touch of healthiness as well as texture.  These particular cookies actually have rice crispies in the batter along with the oats. The recipe also calls for butter flavored crisco.  I rarely use this ingredient, but it does seem to give the cookie batter an extra rich flavor.

These cookies prove to be a pretty tasty snack for all ages, so do not just limit them to the kids lunchboxes!   Another benefit is that they do not require a lot of time in the kitchen to make. This recipe makes about 4 dozen cookies.

Trucker Cookies
adapted from  Newlyweds-blog.com

Ingredients
1 cup chocolate chips
1 cup chopped pecans or walnuts
1 cup shredded sweet coconut
1 tbs milk
2 large eggs
1 1/2 tsp vanilla extract
1 cup butter flavored shortening
1 cup Rice Krispies cereal
2 1/2 cups rolled oats
1 cup light brown sugar (packed)
1 cup white sugar
1 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt

Preheat the oven to 350 degrees.  Prepare pans by lining with parchment paper or greasing lightly.

Sift together the baking soda, salt and flour.  Set aside.  In a large mixing bowl, cream together the shortening with the two sugars.  Once it reaches a fluffy consistency, beat in each egg.  Then add the milk and vanilla extract.  Beat again until all ingredients are thoroughly blended.

Using a wooden spoon, mix in the rice krispies and rolled oats.  Then stir in the sifted ingredients. Once no more dry streaks remain, fold in the chocolate chips, nuts and coconut.

Place tablespoon sized scoops of batter onto baking sheet, spacing about 1 inch apart.  Bake cookies for about 10-12 minutes or until the edges have turned golden and toasty.  Remove from oven and place baking sheet on rack to cool.  After 2 minutes, transfer cookies to rack to finish cooling.
                        **LAST YEAR: Harvest Spice Bites**