Pecan Praline King Cake Cookie
Serves 12 to 15. Recipe is by Aimee Broussard, who says to put wax paper or foil under the wire rack to catch the excess praline topping as you pour it over the cookies.
1 cup butter, softened
13/4 cup sugar, divided
3 egg yolks
1 tbl. honey
1 tsp. vanilla
1/2 tsp. lemon extract
2 tbls. ground cinnamon, divided
21/2 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 tbls. butter
11/4 cups pecan halves
1/4 tsp. vanilla extract
Sprinkles or edible glitter, for garnish
1. Preheat oven to 350 degrees. In a large bowl, cream butter, 11/4 sugar and 1/2 tablespoons cinnamon until light and fluffy.
2. Beat in the egg yolks, honey, vanilla and lemon extracts.
3. Combine the flour, baking powder, salt and cream of tartar and gradually add to the butter mixture. Mix well.
4. In a shallow bowl, combine remaining sugar and cinnamon. Shape a heaping tablespoon of dough into a golf-ball-size ball, then into a 6-inch log. Roll the log in the cinnamon-sugar mixture. Wind the log into a spiral and bake at 350 degrees for 8 to 10 minutes or until lightly browned. Remove to wire racks to cool completely.
5. For the topping, combine brown sugar, white sugar and milk in a saucepan over medium heat. Bring to a boil. Stir in butter, pecans and vanilla. Bring to a boil, stirring constantly. Remove from heat and let cool 2 to 5 minutes. Unlike making an actual praline, you want the consistency to be liquid enough to glaze the cookie but thick enough to set. Stir until you reach desired consistency, then pour over the cookies.
6. Garnish with sprinkles or edible glitter.