Baking: Caramel Pecan Cookies
As requested, the recipe...
CARAMEL PECAN COOKIES
I made these for Christmas, so forgive the message... recipe under the cut.
Note: This recipe says it makes about 4 dozen, however I tended to make mine large and it still made closer to 6 dozen. So be prepared for A LOT of cookies (not that they'll last long).
Note 2: The first time I made these, the caramel tops hardened to a point where they became impossible to eat and had to be discarded. I have since adapted my recipe to cheat and use a "Caramel top'n'fill" can of ready-made caramel and spread that on top instead. I've listed the original recipe here, hopefully it works for you, but that's what I do.
Ingredients:
1 Cup margarine/butter
1 2/3 C Sugar
1/3 C packed brown sugar
3 Large eggs.
2 Tbsp Milk.
2 tsp Vanilla
4 C Plain Flour
1 1/2 tsp Bicarb Soda
1/2 tsp Baking Powder
1/4 tsp Salt.
Bag of caramels (about 40)
2 Tbsp Milk
Pecan halves, (approx 2/3 C)
3oz (85g) chocolate.
Instructions:
1. Cream butter and both sugars in a large bowl. Add eggs one at a time, beating well after each addition.
2. Add milk and vanilla. Beat until smooth.
3. Combine dry ingredients and add to butter mix in four additions, mixing well each time.
4. Divide dough into half, wrap each half in plastic film, flatten and chill for at least 1 1/2 hours.
5. Preheat oven to 175.c (350.F)
6. Roll out dough on lightly floured surface to about 1/4 inch thick. Cut into circles (2 1/2 inch or 6.4cm).
7. Bake for 8-10 minutes until edges are golden. Let stand for 5 mins, transfer to wire racks to cool.
Caramel:
Once cookies are cool, place caramels in heavy saucepan with milk. Heat and stire on medium-low until caramels are melted and mixture is smooth. Reduce heat to low to keep warm. Spread on each cookie, leaving 1/4 inch edge.
Place 1 pecan half on top of each cookie. Let stand until set.
Melt chocolate and drizzle over cookies.
Enjoy!!
CARAMEL PECAN COOKIES
I made these for Christmas, so forgive the message... recipe under the cut.
Note: This recipe says it makes about 4 dozen, however I tended to make mine large and it still made closer to 6 dozen. So be prepared for A LOT of cookies (not that they'll last long).
Note 2: The first time I made these, the caramel tops hardened to a point where they became impossible to eat and had to be discarded. I have since adapted my recipe to cheat and use a "Caramel top'n'fill" can of ready-made caramel and spread that on top instead. I've listed the original recipe here, hopefully it works for you, but that's what I do.
Ingredients:
1 Cup margarine/butter
1 2/3 C Sugar
1/3 C packed brown sugar
3 Large eggs.
2 Tbsp Milk.
2 tsp Vanilla
4 C Plain Flour
1 1/2 tsp Bicarb Soda
1/2 tsp Baking Powder
1/4 tsp Salt.
Bag of caramels (about 40)
2 Tbsp Milk
Pecan halves, (approx 2/3 C)
3oz (85g) chocolate.
Instructions:
1. Cream butter and both sugars in a large bowl. Add eggs one at a time, beating well after each addition.
2. Add milk and vanilla. Beat until smooth.
3. Combine dry ingredients and add to butter mix in four additions, mixing well each time.
4. Divide dough into half, wrap each half in plastic film, flatten and chill for at least 1 1/2 hours.
5. Preheat oven to 175.c (350.F)
6. Roll out dough on lightly floured surface to about 1/4 inch thick. Cut into circles (2 1/2 inch or 6.4cm).
7. Bake for 8-10 minutes until edges are golden. Let stand for 5 mins, transfer to wire racks to cool.
Caramel:
Once cookies are cool, place caramels in heavy saucepan with milk. Heat and stire on medium-low until caramels are melted and mixture is smooth. Reduce heat to low to keep warm. Spread on each cookie, leaving 1/4 inch edge.
Place 1 pecan half on top of each cookie. Let stand until set.
Melt chocolate and drizzle over cookies.
Enjoy!!