Paper-thin cookies with toasted pecans scattered throughout and a flavor reminiscent of decadent pralines.
As thin as a tuile or Moravian cookie, Pecan Praline Cookie Crisps embrace the flavors of a classic Southern candy and satisfy all types of cravings!
I seldom travel to see Emily and her family without some variety of baked goods in my bag and these cookies were on my last journey. These cookies are very delicate and very easy to make. Rich, luscious butter is creamed with both granulated and brown sugar. Toss in an egg, a little flour and finish with a splash of pure vanilla extract plus those gorgeous toasted pecans.
Scoop out tiny mounds of dough and pop them in a hot oven.
Watch the magic as the dough melts – spreading into large, thin crisps full of nutty goodness peaking through.
And though these crispy cookies are quite fragile they travel quite well. Tuck them in between layers of parchment and you’ll arrive with beautiful bites of pecan praline goodness!
Pecan Praline Cookie Crisps
½ cup butter, room temperature
½ cup sugar
½ cup brown sugar
1 extra-large egg, beaten
½ cup flour
¼ teaspoon kosher salt
1 cup toasted chopped pecans
1 teaspoon pure vanilla extract
Combine the butter with the sugar and the brown sugar in a mixing bowl.
Beat on medium speed until light and fluffy, about 4 to 5 minutes.
Add the egg and blend into the butter and sugars.
Whisk together the flour and kosher salt then stir into the butter and sugar mixture, blending on low speed.
Toss in the chopped pecans and pour in the vanilla extract.
Blend using low speed just until mixed together.
Using a very small ice cream scoop or teaspoon, drop small rounds of dough, about 1” in diameter, onto baking sheets lined with a Silpat liner or parchment paper.
Leave about 3” of room between the cookies, they spread as they bake. Bake in a 350-degree oven for about 10 to 12 minutes, or until the cookies are just golden on the edge and no longer wet in the center.
Let the cookies cool on the pan for about 5 to 7 minutes to firm up. Carefully move to a wire rack to cool completely.
Makes about 3-½ dozen cookies.
Pecan Praline Cookie Crisps
Equipment
- Electric mixer
- Baking sheets lined with Silpat liners or parchment paper
Ingredients
- ½ cup butter, room temperature
- ½ cup sugar
- ½ cup brown sugar
- 1 extra-large egg, lightly beaten
- ½ cup flour
- ¼ teaspoon kosher salt
- 1 cup toasted chopped pecans
- 1 teaspoon pure vanilla extract
Instructions
- Combine the butter with the sugar and the brown sugar in a mixing bowl. Beat on medium speed until light and fluffy, about 4 to 5 minutes.
- Add the egg and blend into the butter and sugars.
- Whisk together the flour and kosher salt and stir into the butter and sugar mixture, blending in on low speed.
- Toss in the chopped pecans and pour in the vanilla extract. Blend using low speed just until mixed together.
- Using a very small ice cream scoop or teaspoon, drop small rounds of dough, about 1” in diameter, onto baking sheets lined with a Silpat liner or parchment paper.
- Leave about 3” of room between the cookies, they spread as they bake.
- Bake in a 350-degree oven for about 10 to 12 minutes, or until the cookies are just golden on the edge and no longer wet in the center.
