In a mixer with a paddle attachment, blend the butter with both of the sugars until creamy in texture
Add one egg at a time, beat until fully combined before adding the next.
Add the vanilla paste and mix it all together.
In a separate bowl, combine the flour, baking powder, baking soda and salt. Stir well.
Add the dry ingredients to the butter mix and fold carefully together with a rubber spatula until no dry bits remain
Wrap the dough in plastic wrap and put in the fridge for like an hour, or overnight.
Form the dough into balls, each weighing in at 65 g. Weighing each ball to to the same weight ensures that they will all bake at the same rate.
Flatten the dough out with your hands and place a praline in the middle. Form again to a tight ball, ensuring that the praline inside is secure.
Freeze the balls for at least 30 minutes.
Preheat the oven to 350°F (175°C).
Place the frozen cookies on a cookie sheet, with ample room to spread out. No more than 5-6 on each sheet.
Bake for about 10-12 minutes or until cookies are slightly browned on top.
When cookies are still hot from the oven, use a slightly larger [round] cookie cutter and gently movie the cookie around in circular motion.

Peanut Butter Pralines:

Melt white chocolate in the microwave with 20 second intervals, stirring between each interval (be careful, white chocolate burns easily) or over a double boiler.
Once melted, mix with the peanut butter.
Put mixture in a piping bag and pipe mixture into semi-circular silicon molds, then put them in the freezer for 30 minutes or until solid.
Once frozen, pop the pralines out of their molds and into a bowl. Place the bowl back in the freezer again until ready for use.

Hazelnut Chocolate Pralines:

Roast the hazelnuts, make sure the skins are removed (the ones I used came already roasted and peeled. Link here.)
Add the roasted hazelnuts to your food processor or blender.
Process on high speed, pausing occasionally to scrape down the sides of the bowl.
First the nuts will turn into a crumbly mixture - keep going. Next, they will form a thick paste as the oils are released. Continue blending until the mixture becomes smooth and creamy. This can take a while, 5-10 minutes.
Once smooth, add in cacao, salt, oil and sugar. Mix until well blended.
Add the cream one tablespoon at the time until desired flavor and consistancy.
Put mixture in piping bag and pipe mixture into semi-circular silicon molds, then put them in the freezer for 30 minutes or until solid.
Once frozen, pop the pralines out of their molds and into a bowl. Place the bowl back in the freezer again until ready for use.

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