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DESSERTS MARDI GRAS RECIPES

Pecan Praline King Cake Cookies

Do you know what’s better than a pecan praline or a yummy slice of king cake? Pecan Praline King Cake cookies, that’s what!
 As you know I’m currently in the process of a website facelift. I’ve been in “beautification” mode for a hot minute, but the web designer is getting really close to wrapping up and  I just couldn’t wait until then to share these cookies with you.
They are life changing. Serious.

Pecan Praline King Cake Cookies

In a few weeks I’ll be heading to Mixed, a food bloggers conference held at the historic Mountain Lake Hotel in Virginia. Remember the resort in the movie Dirty Dancing? Yep, that’s where it’s being held and I can hardly contain my excitement that I’ll also be meeting up with some of my favorite foodie friends there as well.

Pecan Praline King Cake Cookies

In preparation for the conference, the folks at  Dixie Crystals have teamed up not only as a sponsor and advocate for their Bake It Forward program, but as host to a mini BAKE OFF contest. If you’re unfamiliar with Bake It Forward and you love to bake,  please take a moment to head over to their website and see how you can participate. There’s nothing more special than baking up something wonderful for someone deserving and sending some happiness to their mailbox!

I debated and debated the cookie recipe I’d submit for the BAKE OFF.  But in true Southern spirit, I modified several recipes and created something that’s delicious as it is sassy and an absolute representation of the state I’ll be representing. I mean, after all, I’m pretty sure I’ll be the only Louisiana girl in attendance.  And besides, who can wait until Spring for king cake? Not this girl!

Pecan Praline King Cake Cookies

Pecan Praline King Cake Cookies

Yield: 1 dozen
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

The marriage of the pecan praline and the beloved king cake wrapped into a bite-sized explosion of happiness.

Ingredients

  • For the Cookies:
  • 1 cup butter, softened
  • 1 3/4 cup sugar, divided
  • 3 egg yolks
  • 1 Tbs honey
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 2 Tbs ground cinnamon, divided
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cream of tartar
  • For the Pecan Praline Topping:
  • 1 cup brown sugar
  • 1 cup white sugar
  • 1/2 cup evaporated milk
  • 2 tbsps butter
  • 1 1/4 cups pecan halves
  • 1/4 tsp vanilla extract
  • *optional sprinkles/edible glitter for garnish

Instructions

    Preheat oven to 350 degrees.
    In large bowl, cream butter, 1 1/4 cups sugar, and 1/2 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}.

© Aimee
Category: DESSERTS
Wish me luck!
 
UPDATE: Cookie Bake-off Recap
3.1.09

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9 Comments

About Aimee

Southern born and raised, Aimee enjoys living life in the deep South with husband Brian and Cavalier King Charles Spaniels Milo, Murph, Tucker and their occasional foster dog. A graduate of Louisiana College, she once haphazardly traded in a career in corporate insurance for the aprons and ovens of her kitchen. AimeeBroussard.com is the online diary of her journey as an award-winning cookie creator and two-time cookbook author.

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Reader Interactions

Comments

  1. Christy @ My Invisible Crown says

    November 13, 2012 at 9:24 am

    These are super cute!  My husband is from New Orleans and we are there twice a month.  I love all things Cajun.  And the Mardi Gras colored sanding sugar is perfect!  So cute!  I’m posting mine later today I hope.  Although I think it’ll be totally awesome to win, I’m a little intimidated by the bake off!!!

    Reply
  2. Aimee says

    November 13, 2012 at 9:48 am

    Hi Christy! I’m so glad you appreciate the sanding sugar- I went back & forth on adding it, how much to add, etc. It really didn’t need it, but you can’t call something king cake and NOT have color. 🙂 I am TOTALLY intimidated by the bake off, but couldn’t not at least give it a try. I’ll be looking for your cookies and can’t wait to meet you!!!

    Reply
  3. Shannon says

    November 13, 2012 at 11:35 am

    These cookies sound beyond YUMMY! Best wishes for the contest…sounds like you have a winner!

    Reply
    • Aimee says

      November 13, 2012 at 7:11 pm

      Thank you, Shannon! Win or lose they are delicious and one of my new favorites.

      Reply
  4. Melinda says

    May 19, 2013 at 9:39 am

    Hi. Can you make these as drop cookies and not roll them into a rope before dipping into the cinnamon / sugar mixture? Thanks!

    Reply
    • Aimee says

      May 19, 2013 at 9:44 am

      Hi! Absolutely! I rolled them to somewhat resemble a king cakes’ layers, but you most certainly skip the rolling. Just shape the dough into a ball then press into a circle to bake. In fact, it’s waaaaaay easier. Happy baking!

      Reply
  5. Amber says

    January 16, 2018 at 6:43 pm

    These cookies are AMAZING!! Better than King Cake, I believe! I even love them without the topping!

    Reply
  6. Tommie Angel says

    February 22, 2019 at 1:27 pm

    Is there a substitute for the evaporated milk?

    Reply
    • Aimee says

      February 22, 2019 at 1:39 pm

      You could use heavy cream. 🙂

      Reply

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Hi, I'm Aimee. Southern born and raised, a self proclaimed accidental entrepreneur with a penchant for porches and sweet hospitality. I'm a two time cookbook author, recipe developer and award winning cookie creator making my home in the deep South with husband, Brian and a gaggle of Cavalier King Charles Spaniels. WELCOME to my online front porch.

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