Praline Honey Ham Marinade 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipeThe flavors of fall come alive with these Brown Sugar Praline Cookies with Cinnamon Praline Glaze. With their delicious combinations of sweet brown sugar, cinnamon, praline and a touch of spice, The Beach House Kitchen says they are the perfect cookies for your holiday celebrations.
Shop Tony's Flavors In This Recipe
Kitchen Tip : Brown Sugar Praline Cookies with Cinnamon Praline Glaze
Ingredients
-
2 Cups All-Purpose Flour
-
1 Teaspoon Baking Soda
-
1 Teaspoon Ground Cinnamon
-
10 Tablespoons Unsalted Butter, Room Temperature
-
1 Cup Brown Sugar, Firmly Packed
-
1/4 Cup Tony’s Praline Honey Ham Marinade
-
1 Large Egg
-
1 Cup Pecans, Chopped
-
1 Cup Confectioners’ Sugar, Sifted
-
1 Tablespoon Unsalted Butter, Softened
-
5 Tablespoons Tony’s Praline Honey Ham Marinade
-
1/4 Teaspoon Ground Cinnamon
-
1/4 Teaspoon Vanilla
-
2 Tablespoons Milk
- Clear
Directions
- In a large bowl, whisk together flour, baking soda and cinnamon. Set aside.
- In the bowl of a stand-alone mixer fitted with a paddle attachment, combine butter and brown sugar. Mix on medium speed until light and fluffy, about 3 minutes. Add Tony’s Praline Marinade and egg and mix until well combined. With the mixer on low speed, slowly add the flour mixture until just combined. With a rubber spatula, add the chopped pecans until well combined. Chill dough for 2-3 hours.
- Preheat oven to 325°F. Line a large baking sheet with parchment paper. Using a small cookie scoop, pack the dough into the scoop and drop scoops 2 inches apart on the baking sheet.
- Bake the cookies for 14 minutes or until lightly browned. Let the cookies cool on the baking sheet for 5 minutes, then remove to the wire rack to cool completely.
- While the cookies are cooling, make the glaze. In a medium bowl, whisk together all glaze ingredients until smooth. Add more milk if you need in order to get a good drizzling consistency. (2 tablespoons may be enough.) Drizzle cookies with glaze.
Join our family
Bring a little spice to your email inbox with Tony Chachere's Creole Club!
from our Cajun Country Cookbook
Cajun Valencian Seafood Paella
This Cajun Valencian Seafood Paella by @NachoCookin blends classic Spanish tradition with bold Louisiana flavor. Loaded…
Get Recipe