Crunchy Praline Cookie

By mamapig

Ingredients

• 2 cup all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking soda
• 8 Tbsp. unsalted butter, room temp
• 1 cup packed light-brown sugar
• 1 lg egg
• 1 Tbsp. bourbon or freshly-squeezed orange juice
• 1 1/2 cup finely chopped pecans
• 1/2 cup packed dark-brown sugar
• 1/2 tsp. cinnamon
• 1/4 cup sour cream

Details

Servings 8

Preparation

Step 1

1. Heat oven to 350° f. Line 2 baking pans with parchment paper; set aside. In a medium bowl, sift together flour, salt, and baking soda

2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the light-brown sugar until light in color and well blended. Add the egg and bourbon (or juice); beat until combined. Gradually add the sifted , and mix until just incorporated

3. In a small bowl, combine the pecans, dark-brown sugar, cinnamon, and sour cream. Set the filling aside

4. Roll the dough into eight dozen 1/2" balls. Working in batches, place balls on the prepared baking pans, spaced 1 1/2" apart. Insert the end of a wooden spoon into each ball. Fill each hole with 1/4 Tps filling. Bake until filling melts into the cookies, 8 to 10 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining dough. Store in an airtight container up to 1 week

Makes 8 dozen.