Ingredients Jump to Instructions ↓

  1. 1 cup butter

  2. 1 cup powdered sugar

  3. 1 tablespoon vanilla extract

  4. 2 cups all-purpose flour

  5. 1 cup pecans, finely chopped (almost ground) Praline Filling:

  6. 1/2 cup butter

  7. 1 cup brown sugar, firmly packed

  8. 1/8 teaspoon kosher salt

  9. 1/2 cup evaporated milk

  10. 2 cups powdered sugar, sifted

  11. 1/2 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. In large mixing bowl, cream butter with electric mixer at medium speed; gradually add powdered sugar and vanilla, mixing well. Stir in flour until just mixed; stir in pecans. Dough will be stiff. Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets. Press your thumb into center of each ball to make an indention. Preheat oven to 375°F (190°C). Bake for 15 minutes or until lightly golden. Transfer to wire racks to cool. Spoon about 1/2 teaspoon Praline Filling into each cookie. For Praline Filling: Melt butter in a medium saucepan. Add brown sugar and salt; bring to a boil. Cook for 2 minutes, stirring constantly. Remove from heat; stir in milk. Return to heat and bring mixture back to a boil and cook an additional 2 minutes. Remove from heat and cool to lukewarm. Stir in powdered sugar and vanilla, beating until mixture is smooth.


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