Martha Stewart's Mary Dillion Praline Cookies

“This wonderful recipe from Martha Stewart is so very good...”
3 1/2 dozen

Ingredients Nutrition


  1. Preheat oven to 375*.
  2. Have ready two clean baking sheets.
  3. Spread pecans on a rimmed baking pan, and toast in the oven until golden -- about 10 minutes. Set aside to cool.
  4. Reduce temperature to 350*. Sift flour, baking powder, and salt in a medium bowl. Set aside.
  5. In the bowl, of an electric mixer fitted with the paddle attachment, beat butter and 1 1/2 cups light brown sugar on medium speed until light and fluffy., about 2 minutes. Add egg and vanilla, beat on low speed until combined.
  6. Drop batter by level tablespoons onto baking sheets, about 2" apart.
  7. Bake until firm and barely golden, 10-12 minutes, rotating halfway through.
  8. Transfer to a wire rack to cool 5 minutes on baking sheets.
  9. Remove cookies from baking sheet and transfer to wire rack until completely cool.In a small saucepan, combine remaining 1 1/4 cups light brown sugar and cream and bring to a full boil over medium heat. Cook, stirring constantly, about 1 minute. Remove from heat. Working quickly, add confectioners sugar and whisk until smooth. Add pecan pieces and stir until slightly thickened. If mixture thickens, return to heat and add cream 1 tsp at a time. Spoon tsp on each cookie and set aside until firm.

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