These are my favorite “mass-production” cookies. So, when I have little time to bake, these are the cookies I choose.

　　

Ingredients

makes 5 to 6 dozen cookies

　　

For the Praline Filling

1/2 cup heavy cream

　　1/2 cup packed dark or light brown sugar

　　1/2 cup chopped pecans

　　

For the Chocolate Drizzle Icing

1/2 cup (2 ounces) semisweet chocolate chips

　　1/2 cup (2 ounces) chopped pure white chocolate

　　Brown Sugar Cookie dough (page 216), refrigerated

　　

Step 1

To make the praline filling, combine the cream, brown sugar, and pecans in a saucepan. Bring to a boil over medium-high heat. Boil for 2 to 3 minutes, stirring, until thick. Remove from the heat and cool.

　　

Step 2

To make the chocolate icing, place the chocolate chips into a pint-sized, heavy zip-top plastic bag. Place the white chocolate into another pint-sized, heavy zip-top plastic bag. Close both bags securely and place in a large bowl of very hot water. Let them stand until the chocolates are melted.

　　

Step 3

To shape and bake the cookies, position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 325°F. Have three ungreased dark, rimless, noninsulated cookie sheets ready.

　　

Step 4

Divide the refrigerated dough into 6 equal parts. Shape each piece into a smooth log about 12 inches long. Place the logs lengthwise on three separate dark, rimless, noninsulated cookie sheets, two on each pan, and flatten with your palm. With a rolling pin, roll out the dough to the length of the cookie sheet and about 3 inches wide, with a 3-inch space between each of the strips of dough. Trim the ends and sides to make straight-sided rectangles.

　　

Step 5

With a straight-edged knife, score the dough into 1 1/2-inch squares. Drop about 1/2 teaspoon of the praline filling into the center of each square. Bake on multiple racks for 7 to 9 minutes or until golden on the edges. Remove the cookies from the oven and, while still warm, separate them along the score marks using a straight-edged knife.

　　

Step 6

Cut a small triangle across one corner of each bag of melted chocolate. Squeeze to decoratively drizzle chocolate over the cookies. Leave the cookies on the cookie sheet and cool until the chocolate is set.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.