Bready or Not: Praline Snickerdoodles
Snickerdoodles are a regular theme on Bready or Not, and this time I present you with a praline version!
These Praline Snickerdoodles are absolutely divine. Bits of pecan add a soft crunch, and Heath pieces add an entirely different kind of crunch.
These new textures and flavors add a lot to the already-awesome taste of snickerdoodles.
I had a hard time choosing which pictures to feature. These cookies were incredibly photogenic.
Plan ahead when you make these. The dough needs at least a couple hours to chill. I love to make the dough a day in advance so I can start baking at will.
I wish I could say how long these will keep, but my husband takes these to work and the cookies just… vanish.
OM NOM NOM!\n","cookTime":"P","prepTime":"P","totalTime":"P"}
Bready or Not: Praline Snickerdoodles
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These snickerdoodles are even more awesome than the usual variety thanks to the addition of pecans and toffee! Plan ahead to make these, as the dough needs to chill for at least a couple hours. A tablespoon scoop yields about 40 cookies.
Cookies
1 cup (2 sticks) unsalted butter, softened
1 1/2 cups white sugar
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup Heath toffee pieces
3/4 cup chopped pecans
Topping
1/4 cup white sugar
2 teaspoons cinnamon
In a large bowl, beat the butter until it's soft and creamy. Add the sugar, cream of tartar, baking soda, and salt. Once combined add the eggs and vanilla, followed by the flour. Fold in the Heath pieces and pecans.
Wrap dough in plastic and chill at least two hours or overnight.
Preheat oven at 375-degrees. Stir together the topping ingredients. Use a tablespoon scoop to drop dollops of dough into the topping. Roll to coat. Set spaced out on a greased stoneware pan or parchment-lined cookie sheet.
Bake for 10 to 12 minutes. Cool on a wire rack then store in a sealed container.
OM NOM NOM!
