You'll love the hint of caramel, thick layer of brown sugar icing, and sprinkling of pecans featured in these Pecan Praline Amish Sugar Cookies. And they're so puffy, pillowy, and soft -- these Pecan Praline Amish Sugar Cookies literally melt in your mouth!
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.
Gradually add flour mixture to the butter mixture, beating until just combined after each addition. Do not overmix.
Line baking sheets with parchment paper or silicone baking mats.
Drop dough by small teaspoonfuls onto baking sheets.
Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned.
Remove to wire racks to cool.
For icing:
In a large saucepan over medium heat, melt the butter.
Add brown sugar, vanilla, and caramel extract, whisking to combine.
Bring to a simmer and cook until sugar is dissolved, stirring frequently, about 3 minutes.
Add heavy cream.
Bring to a boil, stirring constantly, then remove from heat.
Cool for 3 minutes.
Whisk or beat in 2 1/2 cups powdered sugar.
Add additional powdered sugar, as needed, to achieve a thick, but spreadable consistency. Frosting sets quickly, but you can microwave it for 7-8 seconds (that's it) to thin it back out for spreading, as needed.
Spread icing over cookies, sprinkle with pecan halves or chopped pecans, and allow to set.