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
GLAZED CARAMEL APPLE PECAN PINWHEEL COOKIES | JUST A PINCH
This is a delicious cookie version of apple pie. They are so tender, you might find yourself eating them with a fork. Starting with store-bought dough, that you jazz up with cinnamon, makes them a snap to create. The apple pecan filling is delicious. We could have eaten it with a spoon. Serve warm, with a small scoop of ice cream...
Provided by Brenda Watts
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a large bowl, break cookie dough into pieces. Sprinkle cinnamon over cookie dough.
- 2. Using hands, work cinnamon into cookie dough for 1 minute or until blended.
- 3. Reshape cinnamon-flavored cookie dough into a cylinder form; cover in plastic wrap and chill in the freezer for 15 minutes to chill quickly.
- 4. Meanwhile, prepare the filling. Melt butter in a large non-stick skillet over medium heat.
- 5. Stir brown sugar, apple pie spice, chopped apples, and chopped pecans into melted butter. Cook for 1 1/2 to 2 minutes, or until mixture is blended and apples are tender, stirring occasionally.
- 6. Remove apple pecan filling mixture from heat and let cool 12 to 15 minutes.
- 7. Spread a 15-inch large sheet of wax paper onto a large work surface. Dust paper and rolling pin lightly with flour.
- 8. Roll chilled cinnamon flavored cookie dough on flour dusted paper to form a 10x7 inch rectangle.
- 9. Spoon and spread cooled apple pecan filling over dough rectangle, to within 1/2 inch of edges.
- 10. Using paper to guide, beginning with a long side, carefully roll up the cookie dough and filling, using the wax paper to lift and guide the roll.
- 11. Wrap in wax paper or plastic wrap. Chill for 1 to 2 hours in refrigerator.
- 12. Heat oven to 375 degrees F. Cut and spread two sheets of parchment paper over 2 large baking sheet or cookie sheet pans; set aside.
- 13. Spread an additional 15-inch sheet of wax paper onto a large work surface and dust lightly with flour.
- 14. Cut chilled cookie filled roll into 1/4-inch slices to form 18 pinwheel sliced cookies.
- 15. Place slices onto prepared baking sheet pans at least 2-inches apart.
- 16. Bake for 8 to 10 minutes, or until lightly browned and edges are firm. Cool on baking sheet pans over cooling racks for 15 minutes.
- 17. Meanwhile, prepare caramel glaze. In a medium bowl, stir powdered sugar, caramel topping, and milk together for 1 minute or until blended and creamy.
- 18. Drizzle or spread a little caramel glaze evenly over each cookie. With a flat spatula, carefully place cookies onto a serving plate and serve. Serves 18 cookies. Store any leftover cookies in an airtight container.
CARAMEL GLAZE PECAN COOKIES
Found this recipe years ago in a Country Woman Magazine. Then lost it...Well the other day while trying to find that darned Cheesy Asparagus Potato Soup recipe (that I already posted) I found a stack of magazine recipe clippings...CRAZY FUN!!! This recipe is a grand prize winner From a Paula Marchesi of Pennsylvania. I messed...
Provided by Wendy Rusch
Categories Cookies
Number Of Ingredients 12
Steps:
- 1. In a large mixing bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
- 2. Shape dough into 1 1/2" balls; roll in pecans, place 2" apart onto ungreased cookie sheets; flatten slightly. Or do as I did, add pecans to dough, roll into 1 1/2" balls and roll in raw sugar then bake at 350 for 10-12 minutes or until lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- 3. In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
- 4. When set, store in an airtight container. Yeild about 3 1/2 dozen.
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 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.
PECAN CARAMEL SAUCE
Yummy and easy caramel pecan sauce. Serve over ice cream, apples, or pumpkin cake.
Provided by Brenda F.
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 18m
Yield 8
Number Of Ingredients 5
Steps:
- Stir butter and brown sugar together in a saucepan over medium heat until melted. Stir in heavy whipping cream and salt; bring to a boil. Reduce heat to medium and simmer until thickened, about 5 minutes. Remove from heat to cool slightly, 3 to 5 minutes. Stir in chopped pecans.
Nutrition Facts : Calories 250.2 calories, Carbohydrate 15.1 g, Cholesterol 40.7 mg, Fat 21.6 g, Fiber 1 g, Protein 1.2 g, SaturatedFat 9.6 g, Sodium 298.9 mg, Sugar 13.8 g
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 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.
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