Praline Butter Cookies Recipe -

Praline Butter Cookies

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"Butter cookies."

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Original recipe makes 4 dozen Change Servings


  1. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, one at a time, beating after each addition. Stir in vanilla and praline liqueur.
  2. Combine flour, baking powder, and salt; gradually add to creamed mixture, mixing well. Shape dough into 1 inch balls; place 2 inches apart on ungreased cookie sheets.
  3. Press a pecan half into center of each cookie. Bake at 300 degrees F (150 degrees C) for 20 minutes or until lightly browned. Cool on wire racks.
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Reviews More Reviews

Nov 27, 2006

Like shortbread cookies, butter cookies are made without baking powder or baking soda. They are supposed to be a crunchy, buttery cookie. Perhaps that is the reason for the previous reviewers problems with the recipe.

Feb 19, 2006

I think the submitter forgot to list the baking powder in the recipe. Anyhow, I caught the ommission and added a 1/2 tsp of baking powder (had to guess). After I baked the cookies (I upped the temp to 325), the pecan halves fell out. I haven't completely given up on this recipe, though. Next time I will crush the pecans and mix them into the dough. I will probably use 1/4 less flour, too.


5 Ratings

Nov 04, 2008

I too did not have praline liqueur so I substituted Amereto and substituted almonds for the pecans. These cookies are fabulous. I will be making a triple batch next time because a double batch went so fast I could not store any. Thank you for a new favorite :)

Jul 11, 2008

I made these with leftover egg yolks and used amaretto liquer and almonds instead. This adapted well to high altitude with minimal adjustments. Served with a Pinot Grigio and it paired wonderfully!

Jan 28, 2008

I had to improvise a little, but I still found these to be delicious. Not having praline liqueur, I used peach schnapps. I also noticed that the amount of baking powder was not listed, so I referred to a spritz recipe and used 1 tsp. I would caution about making the balls too big and crowding the cookie sheet. Pressing the pecans in a bit kept them from falling out. Bake 20-22 minutes at 300 degrees.


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  • Calories
  • 174 kcal
  • 9%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 11.4 g
  • 18%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 1.8 g
  • 4%
  • Sodium
  • 80 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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