Pecan-Praline Cookie Pizza
Yield
12 servingsPrep
20 minCook
20 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
butter
or margarine |
|
| ¾ | cup |
brown sugar
packed |
*
|
| 1 | each |
egg yolks
|
*
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | cup |
sour cream
dairy |
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
vanilla extract
|
|
| 16 | each |
pecan halves
toasted |
*
|
| ½ | cup |
pecans
toasted, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
butter
or margarine |
|
| 177 | ml |
brown sugar
packed |
*
|
| 1 | each |
egg yolks
|
*
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 177 | ml |
sour cream
dairy |
|
| 59 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
vanilla extract
|
|
| 16 | each |
pecan halves
toasted |
*
|
| 118 | ml |
pecans
toasted, chopped |
|
Directions
Beat the butter or margarine in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds.
Add the ¾ cup brown sugar and beat until combined.
Beat in egg yolk and the 1 teaspoon vanilla until combined.
Beat in as much of the flour as you can with the mixer.
Stir in any remaining flour with a wooden spoon.
Spread dough in a lightly greased 12-inch pizza pan, slightly building up the edge.
Bake in a 350℉ (180℃) F oven for 20 minutes or until golden.
Meanwhile, stir together sour cream, the ¼ cup brown sugar, and the ½ teaspoon vanilla in a small mixing bowl.
Immediately spread over hot crust to within ½ inch of edge.
Arrange pecan halves around edge of crust.
Sprinkle with the chopped pecans.
Cool thoroughly in pan on a wire rack; topping will set as it cools.
Cut into wedges; serve when cooled.
Refrigerate leftovers.
