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1
To make the praline filling, combine the cream, brown sugar, and pecans in a saucepan.
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2
Bring to a boil over medium-high heat.
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3
Boil for 2 to 3 minutes, stirring, until thick.
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4
Remove from the heat and cool.
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5
To make the chocolate icing, place the chocolate chips into a pint-sized, heavy zip-top plastic bag.
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6
Place the white chocolate into another pint-sized, heavy zip-top plastic bag.
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7
Close both bags securely and place in a large bowl of very hot water.
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8
Let them stand until the chocolates are melted.
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9
To shape and bake the cookies, position the oven racks so that they are evenly spaced.
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10
Preheat the oven to convection bake at 325F.
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11
Have three ungreased dark, rimless, noninsulated cookie sheets ready.
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12
Divide the refrigerated dough into 6 equal parts.
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13
Shape each piece into a smooth log about 12 inches long.
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14
Place the logs lengthwise on three separate dark, rimless, noninsulated cookie sheets, two on each pan, and flatten with your palm.
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15
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.
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16
Trim the ends and sides to make straight-sided rectangles.
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17
With a straight-edged knife, score the dough into 1 1/2-inch squares.
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18
Drop about 1/2 teaspoon of the praline filling into the center of each square.
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19
Bake on multiple racks for 7 to 9 minutes or until golden on the edges.
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20
Remove the cookies from the oven and, while still warm, separate them along the score marks using a straight-edged knife.
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21
Cut a small triangle across one corner of each bag of melted chocolate.
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22
Squeeze to decoratively drizzle chocolate over the cookies.
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23
Leave the cookies on the cookie sheet and cool until the chocolate is set.
