In honor of Mardi Gras, Red’s office sponsored a food day with a Mardi-Gras theme. First of all, I have never met a group of folks who love to eat as much as they do. They have awesome food days, especially around Christmas time. I used to wander around and sample all of the goodies especially since I also contributed to it :-). I especially love it since I get to unload all of my baked goods with them. It really came in handy when I took my Wilton classes last year; all of those cakes didn’t go to waste! 🙂 I wanted something portable that Red can take to work and Red, the self-proclaimed cookie monster, wanted “some sort of cookies” that can fit into the theme. I thought these praline cookies while may not be the official Mardi Gras dessert, still sort of fit into the Southern team.
The cookie base is what I would call a perfect cookie dough; it is not sticky, or too crumbly or too wet. It just has the right consistency to be scooped into small balls, and baked beautifully into rounds of cookies. They spread just enough (not too much, not too little that you have to press them down with a fork!) into these perfect little brown cookies. I actually love them without the praline topping, although the topping really heightened the flavor. I caught myself munching on the un-frosted cookies–and told myself to stop. They were delicious. This may be my new favorite cookie. I also decided to make pecan pralines using the leftover topping, and yum… they were delicious. Happy Baking!
Adapted from From Martha Stewart Living, February 2000
1 -2/3 cups all-purpose flour
1 -1/2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter
2 1/2 cups light-brown sugar, firmly packed
1 large egg
1 teaspoon pure vanilla extract
1/2 cup heavy cream, plus more if necessary
1 cup sifted confectioners’ sugar
1 cup pecan halves, toasted and broken into large pieces
Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and 1 1/2 cups light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add egg and vanilla. Beat until fully combined. Add dry ingredients, and beat on low speed until combined.
Drop batter in rounded teaspoons onto ungreased baking sheets about 2 inches apart. Bake until firm and barely golden, 10 to 12 minutes. Transfer pan to a wire rack to cool for 5 minutes, then transfer cookies from pan to wire rack.
In a small saucepan, combine remaining 1 cup light-brown sugar and cream. Bring to a boil over medium heat. Cook, stirring constantly, for 2 minutes. Remove from heat. Add confectioners’ sugar, and whisk until smooth. (If frosting thickens, thin with cream.) Add pecan pieces. Place cookies on a cooling rack over a lined baking pan. Spoon about 1/2 teaspoon praline mixture onto each cookie.
Yield: 3 dozens of cookies