Restaurant Recipes
Elke's Market Cafe Praline Thumbprint Cookies
Yield: 36 cookies
Ingredients
Cookies
- 1 cup butter, at room temperature
- 1 cup confectioners' sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely- to medium-chopped pecans
Praline Sauce
- 1/4/ cup butter
- 1/2 cup brown sugar
- 1/4 cup evaporated milk
- Pinch of salt
- 1 cup granulated sugar
- 1/2 teaspoon vanilla extract
Instructions
- Heat oven to 375 degrees F. Line a large baking sheet with parchment paper.
Cookies
- Beat the butter until smooth, then slowly add the confectioners' sugar, vanilla extract and flour. Beat on low speed until well-blended. Stir in the pecans and mix well.
- Shape the dough into 1 inch diameter balls and place them on the baking sheet about 1 1/2 inches apart. Use your thumb to press down the center of each ball, to make a depression that will later be filled with Praline Sauce.
- Bake for 11 to 13 minutes, or until the edges of the cookies are very light brown. Do not over-bake. Meanwhile, make Praline Sauce.
Praline Sauce
- Combine butter, brown sugar, evaporated milk and salt in a saucepan. Cook over medium heat, stirring constantly, until the mixture starts bubbling. Reduce the heat to low and cook for 5 minutes longer.
- Remove the pan from the heat and stir in granulated sugar and vanilla extract.
- Remove cookies from oven and place the baking sheet on a wire rack. Let the cookies cool on the parchment paper on the baking sheet. While the cookies are cooling, make the Praline Sauce. Working quickly, spoon a little of the Praline Sauce into the
depression in each cookie.
- Let the cookies set for at least one hour before storing or eating.
Nutrition
Per cookie: Cal 143 (54% fat) Fat 9g (4g sat) Trace fiber Chol 17mg Sodium 85mg Carb 15g Calcium 11mg
Attribution
Elke Marsh, Elke's Market Cafe, Allen, Texas - dallasnews.com