This is a very thin crispy cookie just like the name implies. I baked mine for exactly 13 minutes. The cookie has a caramelized flavor with a light lacy edge. They do spread while baking so make sure you allow room. I tried to get mine to bake in perfect circles, however that is not really possible. You just have to except what the cookie gives you. I tried rolling them into balls after scooping them out of the bowl. Although, it made the cookie small and dense; this is not what you are looking for in this recipe. The lacy edge is very tasty and I would hate for you to miss that part.
Crispy Praline Cookies
1 cup all-purpose flour
1 cup firmly packed dark brown sugar
1 large egg
1 cup chopped pecans
1/2 cup butter, softened
1 teaspoon vanilla extract
Stir together all ingredients in a large bowl, blending well. Drop cookie dough by tablespoonfuls onto ungreased baking sheets.
Bake at 350° for 13 to 15 minutes. Cool on baking sheets 1 minute; remove cookies to wire racks to cool completely.
Crispy Praline-Chocolate Chip Cookies: Add 1 cup semisweet chocolate morsels; bake as directed.
Yield: Makes about 2 dozen
4 comments:
I used a cookie scoop and placed a scoop on baking sheet. They came out round, small n dense :( help!
JenniPho-A cookie scoop is a lot like rolling them in a ball and that will cause the cookie not to spread. I use two spoons and try to make them as uniform as possible. Also, make sure you are using real butter not a substitute.
Thanks! I will try the spoon method next time. Also, does it matter if i used salted butter? Thank u so much for sharing!! It still came out delicious!!
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