praline cookies

by Patricia on December 13, 2009 · 7 comments

12 days of cookies: praline cookies

Since moving to California, when people first find out I’m from Georgia most respond in the same way: “What happened to your accent?” I don’t really know; as far I can tell I’ve never had much of an accent. Once when I lived in Atlanta, a shopkeeper asked me where I was visiting from… she thought I was a Yankee! I think my accent has always been closer to Californian than Georgian. Still, my Southern accent comes out ever-so-slightly when I’m really tired — and with certain words. Words like syrup, pecan, and Christmas (I discovered that last one listening to a voice memo I left myself about a certain somebody’s Christmas present. It was funny. The rest of the memo was accent-free or had a California lilt, but that one word Christmas came out with an extra half-syllable and smelled like pecan pie).

Mrs Wilkes cookbook

In the spirit of my Christmas Southern-ness, I went flipping through a couple of cookbooks that made their way from Georgia with me and found praline cookies in Mrs. Wilkes’ Boarding House “Famous Recipes” cookbook. This little book is filled with some real gems (my mouth is watering just thinking about the squash casserole and cornbread). Man, I really want some good fried chicken right about now.

12 days of cookies: praline cookies

Praline Cookies

(adapted from Mrs. Wilkes’ Boarding House “Famous Recipes”)

Thin and crisp, these cookies are a perfect homage to their namesake. The best bites are the ones that include the pecans so next time I might increase the amount of pecans to 1 1/2 cups and not chop them as small.

Makes 3 dozen.

1/2 cup butter, softened
1 1/2 cups brown sugar
1 egg
1 1/2 cups all-purpose flour
1 teaspoon vanilla
1 cup coarsely chopped pecans

  1. In a medium bowl, mix together butter and sugar until fluffy. Beat in egg and vanilla.
  2. Gradually add flour. Stir in pecans.
  3. Optional:Refrigerate dough for about 1 hour to make it easier to handle.
  4. Preheat oven to 375 degrees. Shape dough into 1 inch balls, place about 3 inches apart on a cookie sheet lined with a silpat or parchment paper (if not using either of these, grease the cookie sheet).
  5. Flatten each ball till about 1/8 inch thick. [Mrs. Wilkes suggests using the bottom of a glass covered with a damp cheesecloth. I didn’t have cheesecloth and the dough stuck to just about everything except for the palm of my hand so that’s what I used.]
  6. Bake 8-12 minutes [Mrs. Wilkes says bake them 12 minutes but my oven runs hot so I found about 8-9 minutes worked best for me]. Bake just until the edges begin to brown.
  7. Cool on a rack. Store in an airtight container.


1 Daily Spud December 14, 2009 at 1:17 pm

I’ve been browsing the wealth of blog posts on cookies and this one made me sit up and pay attention – short, simple and to the point. I’ll have to give them a whirl.

2 Amanda December 13, 2009 at 6:24 pm

How funny, I never thought I had a “Wisconsin accent” until I lived in Nevada for a few years. Did you even know WI had an accent?? LOL

The cookies look great. And I have to tell you that I love your pink and white header. It’s just so pretty and I have been meaning to tell you for quite a while :)

3 Patricia December 14, 2009 at 12:00 pm

I think whether “you have an accent” or not really depends on where you are visiting. When I go to Seattle, my sister says I do have an accent. But then, I think she has an accent. Ha.

And thank you. It took me a little while to decide on a header, I knew I wanted some pink, but not too much. I think this one suits me :)

4 Melanie December 13, 2009 at 2:38 pm

I love these! I did as suggested and added 1 1/2 cups pecans. I also added a few strategically placed dark chocolate chips to each cookie in the last dozen that I baked. Hard to believe these could get better, but they did. Wow! These cookies are easy, and even though I don’t like to bake cookies, I will definitely make these again. I did not put mine in the fridge. I skipped that step, and they seemed to be fine. Also baked 9 min max.

5 Patricia December 14, 2009 at 11:59 am

Glad you enjoyed them Melanie :) I will be making these again soon too… with chocolate on top. Great idea!

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