Pecan Praline Cookie Crisps
Paper-thin cookies with toasted pecans scattered about and a flavor reminiscent of decadent pralines.
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.