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I made a dizzying amount of Amish Sugar Cookies for fall and the holidays. I was practically swimming in Amish Sugar Cookies a few weeks ago. I was eating Christmas cookies in August this year!! (You’ll see those recipes in another month or so.)
I thought I was done baking all the variations I was going to share in 2018, but these Pecan Praline Amish Sugar Cookies were a last minute throw-in.
I can’t remember what compelled me to decide that I needed to make yet another version, but here they are! The cookies are tinged with caramel flavoring, and they feature a thick layer of caramel-brown sugar icing, as well as a sprinkling of pecans.
These Pecan Praline Amish Sugar Cookies still retain the best features of traditional Amish Sugar Cookies: they’re a lot like a cut-out cookie, but they’re a drop cookie, so they’re a fraction of the work. No chilling, no rolling & cutting. They’re very soft, puffy, and pillowy.
- 1 cup butter softened
- 1 cup vegetable or canola oil
- 1 cup granulated sugar
- 1 cup powdered sugar
- 2 large eggs
- 2 tsp. vanilla
- 2 tsp. caramel extract
- 4 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 3/4 cup butter
- 1 1/2 cup packed brown sugar
- 1 tsp. vanilla
- 1 tsp. caramel extract
- 1/2 cup heavy cream
- 2 1/2 – 3 cups powdered sugar
- 1/2 cup pecan halves and/or chopped pecans
- In a large mixing bowl, beat the butter, oil, and sugars until combined.
- Beat in eggs, vanilla, and caramel extract.
- In a large bowl, whisk together flour, baking soda, and cream of tartar.
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