Look for the seal.

Pecan Praline Cookies



– 1 large egg – 1 teaspoon vanilla extract – 1 2/3 cups all-purpose flour – 1 1/2 teaspoons baking powder – 1/2 teaspoon salt – 1 1/2 cups packed light brown sugar – 1/2 cup Real California butter, softened – Icing – 1 cup powdered sugar – 1 cup whole pecans (approximately) – 1 cup packed light brown sugar – 1/2 cup Real California whipping cream baking
Find real california milk products near you
Find & Buy


1. Heat oven to 350°F.

2. In large mixer bowl, beat Real California butter and 1-1/2 cups of brown sugar until fluffy.

3. Beat in egg and vanilla. In another bowl, mix flour, baking powder and salt; mix into butter mixture to blend thoroughly.

4. Form tablespoons of dough into balls and place, spaced 2 inches apart, on greased baking sheets.

5. Bake 10 to 12 minutes until lightly browned.

6. Cool in pan 10 minutes, then remove to racks to cool completely.

To make icing:

1. In small saucepan over medium heat, mix remaining 1 cup of brown sugar and cream; bring to boil.

2. Cook and stir 2 minutes.

3. Remove from heat and mix in powdered sugar; stir until smooth.

4. Dip bottoms of pecans into icing and place two on each cookie; drizzle tops with icing.

Makes about 3 Dozen Cookies