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Ingredients
- Basic Sugar Cookie Dough (link to recipe at top of page)
- 1 (11-ounce) package caramel bits
- 1 ⁄4 cup water
- 60 praline pecans (see note)
- Garnish: sea salt
- This basic dough makes a delicious cookie all by itself, but it can also be used as a base for numerous variations!
- Basic Sugar Dough
- Yield: approximately 3 1/2 dozen cookies
- 1 cup unsalted butter, softened
- 2 ⁄3 cup sugar
- 1 ⁄2 cup confectioners’ sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 ⁄2 teaspoon salt
- 3 tablespoons heavy whipping cream
Preparation
Step 1
Prepare Basic Sugar Cookie Dough according to directions through Step 4.
Basic Cookie Dough:Instructions
1. Line several baking sheets with parchment paper. Set aside.
2. In a large bowl, beat butter and sugars at medium-high speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla.
3. In a medium bowl, sift together flour, baking powder, and salt. Gradually add flour mixture to butter mixture, beating at low speed until smooth. Add cream, mixing to combine. Shape dough into a disk, and wrap in plastic wrap. Refrigerate for at least 1 hour.
4. Preheat oven to 350°.
5. On a lightly floured surface, roll dough to 1⁄4-inch thickness. Using assorted 2-inch cookie cutters, cut as many cookies as possible. Re roll dough scraps no more than twice. Place cookies on prepared baking sheets.
6. Bake until edges are lightly browned, approximately 10 minutes. Let cookies cool on pans for 2 minutes. Remove from pans, and let cool completely on wire racks.
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Pecan Praline Cookie instructions:
On a lightly floured surface, roll dough to 1⁄4-inch thickness. Using a 2-inch fluted round cutter, cut as many cookies as possible, re-rolling scraps no more than twice. Bake as directed in Step 6.
In a small saucepan, combine caramel bits and 1⁄4 cup water over medium heat. Cook, whisking often, until bits are melted and mixture is smooth. Let cool to room temperature.
Spread approximately 1⁄2 teaspoon caramel mixture in the center of each cookie. Press a praline pecan on each cookie, adhering with caramel. Garnish with sea salt, if desired. Place cookies on parchment paper to dry, approximately 1 hour. Store in an airtight container at room temperature for up to 1 week.