Brown Sugar Pecan Praline Cookies

These cookies are soft and buttery, topped with a brown sugar frosting & crunchy pecan praline. I made these ready for having with tea & coffee at out ‘Chrisgiving’ celebration tonight and I must say I am pleasantly surprised – they are very more-ish and feel appropriately Thanksgiving-y.

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Ingredients (Makes around 35-45 cookies)
For the cookies
250g butter, softened
½ cup white sugar
½ cup packed brown sugar
1 large egg
1 tsp vanilla
2 cups plain flour
½ tsp baking soda
½ cup finely chopped pecans

For the praline
1 cup pecans
½ cup white sugar
2 tablespoons water
For the icing
1 cup packed brown sugar
½ cup milk
1 tbsp butter
2 cups icing sugar, sifted
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Method
In a large bowl, beat together butter and sugars until light and fluffy. Add in the egg and vanilla and beat until combined.

Add the flour and baking soda and beat until combined. Gently stir in the chopped pecans.
Cover the dough in cling wrap and refrigerate for at least 30mins.
While the dough is chilling, make the pecan praline. To make the praline, combine all ingredients in a frying pan over a moderate heat and stir well. Continue to stir as the water evaporates and the pecans become covered in white sugar. Continue stirring as the sugar melts to form a toffee around the pecans. Once all of the almonds are coated in toffee, pour onto a tray lined with baking paper to cool. Once cool, cut up with a knife or blitz in a food processor to make a fine crumb.
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I then blitzed these in the food processor for a few seconds to get a finer crumb
Preheat the oven to 160°C fan-forced. Line 3 large baking trays with baking paper. Shape dough into roughly golf-ball sized balls, flatten them with the palm of your hand and place them approximately 4cm apart on the lined baking trays.
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Bake for 10-15 mins or until fully cooked and lightly browned at the edges. Cool for 10 mins on their trays before transferring to a cooling rack.
To make the icing combine brown sugar and milk in a small saucepan over a medium heat. Bring to a boil and boil for approximately 3 mins, stirring constantly. Remove from the heat and stir in butter.
Add in the icing sugar and beat with an electric mixer until smooth. If the frosting is too thin, add more icing sugar (but leave it for a few minutes before doing this as it will thicken over time). If too thick, add more milk.
Spread icing on each cookie and top with praline. Let the icing set fully before storing in an airtight container. Enjoy!
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Adapted from ‘Brown Sugar Pecan Cookies’ from The Recipe Rebel

Chocolate Praline Cake

This has been my favourite cake for as long as I can remember. A rich, fudgy brownie-like base topped with a crunchy, sweet praline topping – what more could you want? I love serving this with fresh raspberries and double cream.

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Ingredients
Cake
180g butter, chopped
200g dark chocolate melts
3 eggs
250g caster sugar
200g ground almonds
50g plain flour

Praline Topping
100g butter
100g caster sugar
1 ½  tblspns golden syrup
60g flaked almonds

Method
Melt butter & chocolate in a microwave or double boiler, stir until smooth.

Beat eggs and sugar until creamy and changed in colour.

Add chocolate mixture to egg mixture and stir to combine.

Fold sifted almond meal and flour into mixture and mix well.

Pour mixture into a greased and based-lined 19x29cm rectangular slice pan & spread evenly. Bake at 175°C for 30mins then cool in tin.

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For the topping, combine all ingredients in a small saucepan, boil for 2 mins. Spread topping over cake.

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Bake at 175°C for a further 10-15 mins or until topping golden brown. Cool in tin (topping will harden on cooling).

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Cut into desired shape and size and serve with berries and whipped cream.

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Keeps for 5 days in an airtight container.

Adapted from the Australian Gourmet Traveller, November 1996.