Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Aunt Mary Dillon's Praline Cookies 3.3 (52) 17 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen This is a simple drop cookie topped with a luxurious praline candy. A Louisiana specialty, praline combines chopped pecans with caramelized brown sugar. Ingredients 1 ⅔ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt 8 tablespoons (1 stick) unsalted butter 2 ½ cups light-brown sugar, firmly packed 1 large egg 1 teaspoon pure vanilla extract ½ cup heavy cream, plus more if necessary 1 cup sifted confectioners' sugar 1 cup pecan halves, toasted and broken into large pieces Directions 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. Rate it Print