Praline Honey Ham Marinade 
White Chicken Chili
Savory with a touch of Creole heat, this White Chicken Chili by High Heels & Good…
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.
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Kitchen Tip : Brown Sugar Praline Cookies with Cinnamon Praline Glaze
Ingredients
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2 Cups All-Purpose Flour
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1 Teaspoon Baking Soda
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1 Teaspoon Ground Cinnamon
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10 Tablespoons Unsalted Butter, Room Temperature
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1 Cup Brown Sugar, Firmly Packed
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1/4 Cup Tony’s Praline Honey Ham Marinade
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1 Large Egg
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1 Cup Pecans, Chopped
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1 Cup Confectioners’ Sugar, Sifted
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1 Tablespoon Unsalted Butter, Softened
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5 Tablespoons Tony’s Praline Honey Ham Marinade
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1/4 Teaspoon Ground Cinnamon
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1/4 Teaspoon Vanilla
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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.
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