I have two words for you…browned butter. They’re the highlight of this recipe, and they’re what give these Praline Cookies their absolutely irresistible brown sugar flavor. I’ve had this recipe for many years, but up until this past week, it had been a while since I made them. Once again I’m reminded of just HOW good they are, and I don’t think I’ll be making that mistake again!
The browned butter gives them a richness and a deepness of flavor and they pretty much melt in your mouth! So much so, that (I can’t believe I’m saying this…) one is usually enough. They’re the perfect cookie to give as gifts, because not only are they delicious, but their beautiful too!
Irresistible Praline Cookies
- 2 c. browned butter
- 2 c. brown sugar
- 2 eggs
- 1 1/2 tsp. vanilla
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt omit if you use salted butter
- 3 c. flour spoon method...see below
- 1/3 c. pecans chopped (2/3 c. more if you want to add them to your cookies)
- 1/2 c. reserved browned butter
- 2 tsp. vanilla
- 3 1/4 c. powdered sugar
- 1/4 c. half and half
- Dash salt if you used unsalted butter
- Preheat oven to 350 degrees. Place butter in large saucepan and melt over medium heat, stirring occasionally, for about 8-10 minutes, or until it turns a nut brown color. Remove from heat, reserve 1/2 c. for the frosting, then pour the remaining amount into a large mixing bowl. Let the butter cool for a few minutes, then beat the butter with the brown sugar. Add eggs, vanilla, baking soda, and salt and beat well. (Only add salt if you used unsalted butter!) Add the flour (use a spoon to scoop the flour into a measuring cup, then smooth the top with a knife) and 2/3 c.optional pecans if you want them in the cookie. I've made them both ways, and they're yummy either way!
- Scoop out your cookies or roll them into balls and place on a cookie sheet. Smaller is better with this cookie, because they're so rich. Bake 8-10 minutes (depending on cookie size) or until done. Let cool completely.
- While they're cooling, make the frosting by pouring the reserved butter into a mixing bowl. Add the rest of the ingredients and beat until smooth. If it's too thick, add a little more milk. Frost the cooled cookies, then sprinkle chopped pecans on top.