Ingredients Jump to Instructions ↓

  1. 1 2/3 cups all-purpose flour

  2. 1 1/2 teaspoons baking powder

  3. 1/2 teaspoon salt

  4. 8 tablespoons (1 stick) unsalted butter

  5. 2 1/2 cups light-brown sugar, firmly packed

  6. 1 large egg

  7. 1 teaspoon pure vanilla extract

  8. 1/2 cup heavy cream, plus more if necessary

  9. 1 cup sifted confectioners' sugar

  10. 1 cup pecan halves, toasted and broken into large pieces

Instructions Jump to Ingredients ↑

  1. « » Preheat the oven to 350 degrees. Sift together flour, baking powder, and salt in a medium bowl. Set aside.

  2. 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.

  3. 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.

  4. 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.


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