CARAMEL PECAN COOKIES
Steps:
- Make crust:
- Grease a 13- by 9-inch metal baking pan, then line with foil, leaving a 2-inch overhang on both ends, and grease foil.
- Follow recipe for basic butter cookies to make dough (do not chill), then press dough evenly onto bottom of baking pan, using plastic wrap on top to prevent dough from sticking to your fingers, and chill until firm, about 20 minutes.
- While crust chills, put oven rack in middle position and preheat oven to 375°F.
- Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
- Make topping while crust cools:
- Cook sugar in a 2 1/2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted to a deep golden caramel. Tilt pan and carefully pour in cream (caramel will harden and steam vigorously). Cook over moderately low heat, stirring, until caramel is dissolved. Remove from heat and stir in butter, vanilla, salt, and pecans.
- Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes. Cool completely in pan on rack, about 2 hours.
- Run a heavy knife under hot water, then wipe dry and cut confection into 2-inch triangles, diamonds, or squares.
CARAMEL PECAN COOKIES
My sister sent me this recipe and I have no idea where she got it. It is a delicious variation on chocolate chip cookies and I usually double the recipe when I make these. I sometimes add semisweet chocolate chips but this was not in the original recipe.
Provided by nadia murray
Categories Dessert
Time 1h15m
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- Combine flour, soda and salt, if using; set aside.
- Beat together butter and both sugars, until well blended.
- Mix in egg, half and half and vanilla.
- Blend in flour mixture until smooth.
- Stir in, by hand, Rolo candies, pecans and chocolate chips (if using).
- Wrap and chill dough, at least an hour before baking (not part of the original directions but I prefer to do this).
- Drop dough by tablespoon onto silpat or parchment lined baking sheets (necessary because of the caramel, trust me!).
- Bake at 350°F for 10-13 minutes until edges are golden brown and center is still slightly soft.
Nutrition Facts : Calories 197.4, Fat 9.7, SaturatedFat 4.3, Cholesterol 21.1, Sodium 101, Carbohydrate 25.9, Fiber 0.8, Sugar 17, Protein 2.4
PECAN CARAMELS ("GLORIAS")
Provided by Marcela Valladolid
Time 43m
Yield 10 (2-ounce) candies
Number Of Ingredients 4
Steps:
- Melt the butter in a medium nonstick saucepan over medium heat. Add the condensed milk and vanilla and stir to combine. Reduce the heat to medium-low and cook, stirring occasionally, until the mixture turns to a light caramel color (240 degrees F on a candy thermometer), about 25 minutes. Turn off the heat and incorporate the pecans. Let cool for about 8 minutes. Roll into 2-ounce pieces and wrap with parchment paper.
PECAN LACE COOKIES II
These caramel beauties can be shaped while they are cooling, to become edible bowls for exotic desserts. If left on the parchment to cool, they will become a caramel-colored snowflake of flavor. Drizzle chocolate on them after cooling for an added bonus.
Provided by Jim Jeremiah
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 30m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
- In a medium saucepan over medium heat, combine butter, corn syrup and brown sugar. Bring to a boil, stirring frequently. Toss together the flour and pecans and stir into the boiling mixture. Bring the mixture to a second boil before removing from heat. Drop by spoonfuls onto the prepared cookie sheets. Cookies should be at least 4 inches apart to allow for spreading.
- Bake for 5 to 10 minutes in the preheated oven, until evenly brown. If molding the cookies into shapes, allow to cool for a minute, until cool enough to handle, but still really hot.
Nutrition Facts : Calories 190.2 calories, Carbohydrate 22.1 g, Cholesterol 16.3 mg, Fat 11.4 g, Fiber 0.9 g, Protein 1.6 g, SaturatedFat 4.3 g, Sodium 52.3 mg, Sugar 9.5 g
PECAN COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream together sugar and butter. Stir in 1 egg and add other ingredients. Drop from a teaspoon onto parchment-lined cookie sheets at least 3 inches apart. Bake for 8 to 10 minutes. Cookies will spread, will be thin and subject to sticking. Remove carefully while still a little warm.
CARAMEL PECAN COOKIES
These are very good, kids of all ages love them!
Provided by DeeDee
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h33m
Yield 24
Number Of Ingredients 11
Steps:
- In a large bowl, cream together the butter, 1 cup white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, and baking soda; stir into the sugar mixture until well blended. Stir in 1/2 cup of the pecans. Cover, and refrigerate dough for 1 hour, or until firm.
- Preheat oven to 375 degrees F (190 degrees C). In a shallow bowl, combine the remaining 1/2 cup pecans and 1 tablespoon of sugar; set aside.
- Press 1 tablespoon of cookie dough around each chocolate coated caramel, forming a ball. Dip one side of each ball into the pecan mixture; and place pecan side up, 2 inches apart on ungreased baking sheets.
- Bake for 8 minutes in the preheated oven (the cookies will look soft). Cool on the pans for one minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 272.5 calories, Carbohydrate 35.9 g, Cholesterol 37.1 mg, Fat 14 g, Fiber 1.7 g, Protein 3.3 g, SaturatedFat 7 g, Sodium 135.3 mg, Sugar 24.6 g
CARAMEL PECAN COOKIES
DEVINE, HEAVENLY, SCRUMPTIOUS - these are sooo good - takes some time - but well worth it! The recipe came from Gourmet magazine 2003 issue - found it on Epicurious.com - must try!!!
Provided by greyghost
Categories Bar Cookie
Time 1h
Yield 3-4 dozen cookies
Number Of Ingredients 13
Steps:
- For crust:.
- Grease a 9 x 13 baking pan, then line with foil, leaving 2 inch overhang on both ends. Then grease foil.
- Mix flour, baking powder, and salt in small bowl.
- Beat together butter and sugar in large bowl at medium to high speed with mixer until pale and fluffy, about 3-5 minutes.
- Beat in egg and vanilla.
- Reduce to low speed and add flour mixture and mix until just combined.
- Press dough evenly onto bottom of prepared baking pan, if necessary use plastic wrap on top of dough to prevent sticking to fingers.
- Chill until firm about 20 minutes.
- While crust chills, preheat oven to 375 degrees.
- Bake crust until golden brown, about 30 minutes.
- Cool on rack for about 20 minutes and prepare topping.
- For Topping:.
- Cook sugar in heavy saucepan over moderate heat, undisturbed until it begins to melt.
- Continue to cook, stirring occasionally with fork, until sugar is melted to deep golden caramel.
- Tilt pan and carefully pour in cream - caramel will harden and steam vigorously.
- Cook over moderately low heat, stirring, until caramel is dissolved.
- Remove from heat and stir in butter, vanilla, salt, and pecans.
- Immediately spread topping over cooled crust and bake until bubbling, about 20 minutes.
- Cool completely about 2 hours or so.
- Run heavy knife under hot water, wipe dry, then cut confection into 2 inch triangles, diamonds, or squares.
CARAMEL PECANS
"Make a pot of coffee or fix a drink, this takes a while! It's worth it though-this recipe is a family favorite and we always get requests for gifts of these chewy caramels." Darrell Brown, Lincoln, Nebraska
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 4-1/4 pounds.
Number Of Ingredients 7
Steps:
- Line a 13-in. x 9-in. pan with foil; grease the foil with 2 teaspoons butter and set aside., In a large heavy saucepan, combine the sugars, corn syrup, 1 cup cream and the remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a boil. Slowly stir in the remaining cream. Cook, without stirring, until a candy thermometer reads 245° (firm-ball stage)., Remove from the heat; stir in pecans and vanilla. Pour into prepared pan (do not scrape saucepan). Let stand until firm. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts : Calories 107 calories, Fat 9g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 19mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
CARAMEL-CHOCOLATE PECAN COOKIES
Looking for a wonderful dessert using Betty Crocker® cookie mix? Then check out these cookies that are made with pecans, caramels and chocolate.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 24
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. In food processor, place 2/3 cup pecans. Cover; process until finely ground. In large bowl, beat ground pecans, cookie mix, butter and egg with electric mixer on medium speed until soft dough forms.
- Shape dough into 24 (1-inch) balls. Place on ungreased cookie sheet. Place 1 pecan half on top of each ball.
- Bake 10 minutes or until golden. Remove from cookie sheet to cooling rack; cool completely.
- In medium microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. In small microwavable bowl, microwave chocolate chips uncovered on High 1 minute, stirring once, until softened and chips can be stirred smooth. Drizzle caramel mixture and melted chocolate over cookies. Sprinkle with salt.
Nutrition Facts : Calories 246, Carbohydrate 33 g, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 174 mg
PECAN COOKIES WITH CARAMEL GLAZE
Make and share this Pecan Cookies With Caramel Glaze recipe from Food.com.
Provided by Pepina Rae
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees.
- In a bowl combine flour, soda and salt and mix well. Set aside.
- In a large bowl cream sugar and butter with an electric mixer until it forms a grainy paste. Scrape down the sides of the bowl.
- Add eggs one at a time mixing well after each.
- Add vanilla, and beat at medium speed until soft and lumpy.
- Add the flour mixture and chopped pecans just until combined.
- Drop rounded tablespoons of dough 2 inches apart onto and ungreased cookie sheets.
- Place 1 whole pecan in center of each cookie.
- Bake 23-25 minutes or until cookie edges begin to brown lightly.
- Transfer immediately to cool, flat surface.
- CARAMEL GLAZE: Melt caramels with the cream in a small saucepan over low heat. Stir with a spoon until smooth and remove from heat.
- Drizzle cooled cookies with the caramel glaze in desired pattern.
Nutrition Facts : Calories 192.7, Fat 12.8, SaturatedFat 5.1, Cholesterol 33.6, Sodium 112.2, Carbohydrate 19.2, Fiber 0.7, Sugar 15.9, Protein 1.7
CARAMEL PECAN TREASURES
Fancy-looking cookies like these may take some time to prepare, but family and friends will surely be impressed! No one can resist the shortbread cookie, caramel filling and melted chocolate top sprinkled with pecans.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. , Roll into 1-in. balls. Place 2 in. apart on greased baking sheets; flatten slightly. Bake at 325° for 12-15 minutes or until golden brown. Remove to wire racks to cool., Place a half-caramel on each cookie. Melt the chocolate chips and shortening; drizzle over cookies. Sprinkle with pecans. Let stand until firm.
Nutrition Facts : Calories 211 calories, Fat 12g fat (7g saturated fat), Cholesterol 17mg cholesterol, Sodium 97mg sodium, Carbohydrate 26g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.
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