· 1/2· · cup· · 1 stick unsalted butter, at room temperature· 1 1/2· · cups· · packed dark brown sugar· · you can use light brown· 1· · large egg· 1· · tsp· · vanilla extract· 2 1/4· · cups· · all purpose flour· 1 1/2· · tsp· · baking soda· 1/2· · tsp· · salt· 2/3· · cup· · heavy cream· 1/2· · cup· · brown sugar· 1 1/3· · cups· · confectioner's sugar· · sifted· 1· · cup· · finely chopped pecans
Step 1Set oven to 350FLine a heavy duty baking sheet with parchment paper.Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla.Toss the flour, soda, and salt together to blend well, and then add to the butter mixture, beating just until the dough comes together and everything is well incorporated.Use a 1 1/2 inch cookie scoop to scoop out the dough onto the baking sheet. Space the cookies 2 inches apart. Bake for 10-12 minutes (mine took exactly 11 minutes.) Cool the cookies for a few minutes on the pan so they can set, and then transfer to a cooling rack.To make the frosting put the cream and sugar in a saucepan and bring to a boil, stirring constantly. Break up any lumps in the brown sugar while you stir. Once it comes to a boil, boil for 2 minutes (set the timer.)Remove from the heat and whisk in the confectioner's sugar until smooth.Let the praline cool a little bit so it thickens up, and then spread onto the cookies. Note: if your praline is very thin, beat in more sifted confectioner's sugar.Top right away with the chopped nuts. The praline will harden as it cools.