PECAN PRALINE KING CAKE COOKIE
I was lucky enough to share this fabulous recipe from Aimee Broussard last year in the first issue of Everyday Party Magazine. Now, I am adding it to the webpage! Aimee was sweet enough to let me grab the recipe from her webpage, and when you have a few minutes hours to ooh and ahh over all of her beautiful images and amazing creations, I highly suggest you check it out!
Do you know what’s better than a pecan praline or a yummy slice of king cake? A pecan praline king cake cookie, that’s what! Not just pecan praline king cake cookies, but AWARD winning pecan praline king cake cookies! With Mardi Gras just a few days away, I know several people will be making some of these.
Here is Aimee’s recipe
- 1 cup butter, softened
- 1¾ cup sugar, divided
- 3 egg yolks
- 1 Tbs honey
- 1 tsp vanilla extract
- ½ tsp lemon extract
- 2 Tbs ground cinnamon, divided
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cream of tartar
- Pecan Praline Topping:
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup evaporated milk
- 2 tbsps butter
- 1¼ cups pecan halves
- ¼ tsp vanilla extract
- *optional sprinkles/edible glitter for garnish
- Preheat oven to 350 degrees.
- In large bowl, cream butter, 1¼ cups sugar, and ½ Tbs ground cinnamon until light and fluffy.
- Beat in the egg yolks, honey, vanilla and lemon extracts.
- Combine the flour, baking powder, salt, and cream of tartar and gradually add to creamed mixture and mix well.
- In a shallow bowl or baking dish combine remaining sugar and cinnamon. (Depending on how much you like cinnamon you may adjust your cinnamon and sugar mixture to taste.)
- Shape a heaping tablespoon of dough first into a golf ball size ball, then roll a 6″ log. Roll the log into the cinnamon and sugar mixture.
- Take your log roll and loosely wind into a circular spiral.
- Bake at 350 degrees for 8-10 minutes or until lightly browned. Remove to wire racks and cool completely.
- For the topping:
- In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.
- Stir in butter, pecans and vanilla. Bring to a boil, stirring constantly. Remove from heat and let cool 2-5 minutes. Unlike making an actual praline, you want the consistency to be liquid enough to “glaze” over the cookie but thick enough to set. Continue stirring until desired consistency is reached. Pour over your spiral lovelies.
- **I put wax paper, aluminum foil, etc under the wire rack to catch the excess praline topping. Otherwise, you’ll have a mess. **
- Sprinkle with purple, green, and gold sprinkles! A little or a lot, just give the sprinkles a shot.
- {Because I’m picky about the sprinkle ratio, I combine the colors in a small ramekin, mix, and make sure I’m happy with how much purple to green I have going prior to sprinkling}.
Tags : Aimee Broussard, Cookies, Everyday Party Magazine, Mardi Gras, Pecan Praline King Cake Cookie, recipe
