Praline Butter Cookies

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"Butter cookies."
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servings 174 cals
Serving size has been adjusted!

Original recipe yields 24 servings



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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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.



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 ...

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 t...

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...

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 wonderfu...

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 re...

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