Hi, and thanks for stopping by the 3rDegree Bakery today! If you're visiting for the first time, this little blog is a place for our family of makers to share "what's cooking" at the Chateau de Stott.
Today is DAY I of the Virtual Cookie Exchange, hosted by my friend Carol at JustLetMeQuilt!
Around here, we love to spend time in the kitchen. It's our gathering place. And we have collected some amazing, wonderful recipes (see our family cookbook on the side bar →). Today's prize-winning, killer cookie recipe is more like a candy bar that will have your minions worshipping at your feet, ready to do anything at your beck and call just to get a bite of these golden nuggets of deliciousness!
Around here, we love to spend time in the kitchen. It's our gathering place. And we have collected some amazing, wonderful recipes (see our family cookbook on the side bar →). Today's prize-winning, killer cookie recipe is more like a candy bar that will have your minions worshipping at your feet, ready to do anything at your beck and call just to get a bite of these golden nuggets of deliciousness!
The Recipe:
Praline Shortbread
PRALINE TOPPING:
In a medium saucepan, melt:
1/2 c. butter (1 stick)
Add: 1/2 c. honey
1/4 c. whipping cream
1/2 c. brown sugar
Mix over low heat until sugar is dissolved.
Remove from heat and add:
4 c. walnuts or pecans, chopped
When the crust comes out of the oven, top it with the nut mixture.
Return to oven until topping is bubbly and golden, about 18 to 20 minutes.
Cool completely; cut into bite-sized squares. Yield: 48
Praline Shortbread
Preheat oven to 350 degrees.
SHORTBREAD CRUST:
Blend: 3/4 c. powdered sugar
2 c. flour
Cut in until crumbly:
1 c. butter (2 sticks), softened to room temperature
Form mixture into a ball. Pat or roll into a 9" x 13" baking pan. Bake the crust at 350 degrees for about 15 minutes.PRALINE TOPPING:
In a medium saucepan, melt:
1/2 c. butter (1 stick)
Add: 1/2 c. honey
1/4 c. whipping cream
1/2 c. brown sugar
Mix over low heat until sugar is dissolved.
Remove from heat and add:
4 c. walnuts or pecans, chopped
When the crust comes out of the oven, top it with the nut mixture.
Return to oven until topping is bubbly and golden, about 18 to 20 minutes.
Cool completely; cut into bite-sized squares. Yield: 48
~~~
Oh, that shortbread crust!! And to show you just how delicious, I used practically the same shortbread recipe to make Thumbprint cookies for my daughter's wedding! You can check it out HERE. Buttery, flaky, melt-in-your-mouth delicious. You could just skip the praline topping, sprinkle a little powdered sugar over the top, or eat it plain!
But the praline topping, mmmm-buttery rich caramel-covered nutty goodness! This time, we used walnuts from the tree in front of my daughter's apartment.
But the praline topping, mmmm-buttery rich caramel-covered nutty goodness! This time, we used walnuts from the tree in front of my daughter's apartment.
Harvest 'em.
Shuck 'em.
Crack 'em. That was the Dad's assignment.
Collect.
Cook.
Add nuts, pour over the shortbread crust. Bake.
Cool; Cut.
Eat 'em.,,
Yum.
We like to make these at Christmas time and assemble little plates with a few homemade instant Caramels for neighbor gifts. Looks like we'll have to put the Dad to work again!
Thanks for stopping by!
Master List - updated with direct links:
Deonn at 3rd Degree Bakery ← you are here
~the Momma
p.s. Selina's post inspired me! Now I'm thinking quilted cookies... See what I mean over at Quiltscapes. ~ Deonn
p.s. Selina's post inspired me! Now I'm thinking quilted cookies... See what I mean over at Quiltscapes. ~ Deonn
