SALTED CARAMEL CHOCOLATE PECAN COOKIES
This shortbread-style thumbprint cookie is light and flaky. The salted caramel and dark chocolate add a delicious richness. This won first place at a recent neighborhood cookie swap.
Provided by CMBean
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 55m
Yield 48
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 3 to 4 baking sheets with parchment paper.
- Beat butter and sugar together in a bowl using an electric mixer until pale and fluffy. Beat in vanilla extract. Reduce mixer speed to low and gradually beat in flour and 1/2 teaspoon salt. Press dough together in plastic wrap; roll dough into 1 1/2-inch balls.
- Place beaten eggs in one small dish and pecans in another dish. Dip each dough ball into the eggs and roll in pecans. Place dredged balls on the prepared baking sheets; press your thumb into the center of each ball.
- Bake in the preheated oven for 10 minutes. Press each cookie again, with a spoon. Return to the oven and continue baking until golden, about 10 minutes more. Cool on wire racks.
- Combine caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon the mixture into the thumbprints of the cookies and sprinkle with sea salt.
- Melt chocolate chips in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Stir in oil. Drizzle chocolate over the cookies.
Nutrition Facts : Calories 176.4 calories, Carbohydrate 20.8 g, Cholesterol 26.2 mg, Fat 10 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5.2 g, Sodium 58.6 mg, Sugar 12.3 g
PECAN-RYE COOKIES
Provided by Food Network Kitchen
Time 2h30m
Yield about 24
Number Of Ingredients 12
Steps:
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Spread the pecans on a rimmed baking sheet and bake until lightly toasted, 8 to 10 minutes. Let cool completely. Set 24 whole pecans aside for topping and finely chop the rest; transfer to a bowl. Pour 2 tablespoons whiskey over the chopped nuts, stir to coat and let sit until almost all the whiskey is absorbed, at least 10 minutes.
- Whisk the rye flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes. Beat in the pecan-whiskey mixture and the vanilla until just combined. Reduce the mixer speed to low; beat in the flour mixture until combined.
- Line 2 baking sheets with parchment paper. Roll tablespoonfuls of dough into balls, squeezing the dough together if it is crumbly. Arrange 2 inches apart on the prepared pans and press a pecan into the top of each.
- Bake, switching the pans halfway through, until the cookies are just set around the edges but the centers are still soft, 12 to 15 minutes. Let cool completely on the pans.
- Make the glaze: Whisk the confectioners' sugar, the remaining 2 teaspoons whiskey and 2 teaspoons water in a small bowl until smooth and thick. Gradually stir in up to 1 more teaspoon water to thin if necessary. Drizzle over the cookies; let set 10 to 15 minutes.
SALTED CHOCOLATE-RYE AND PECAN COOKIES
Steps:
- Place a saucepan filled with 1" of water over medium heat, bring to a simmer. Set a heatproof bowl on top of the saucepan, bottom of the bowl not touching the water. Combine the the chocolate and butter in the bowl, stirring occasionally. Cook until melted. Remove from the heat and let cool slightly. Whisk together the rye flour, baking powder and salt in a small bowl. Place the eggs in the bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed, adding the sugar a little bit at a time, until all the sugar is incorporated. Increase the speed to high; beat until the eggs have nearly tripled in volume, about 6 minutes. Stop to scrape down the bowl. Reduce the mixer speed to low; add the cooled chocolate-butter mixture and the vanilla extract. Beat until well incorporated. Stop to scrape down the sides of the bowl. Add in the flour mixture; beat on low speed just until combined. Fold in the pecans by hand. At this point the dough will be soft and loose, which is normal; it will firm up as it chills. Cover and refrigerate dough until it just firm to the touch, about 1 hour. (The longer you chill the dough the harder it is to scoop; if it is too firm to scoop, let it rest at room temperature until it is easier.) Position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line two baking sheets with parchment paper. Scoop the dough using a #40 disher or a heaping tablespoon onto the baking sheets, shaping the balls of dough into rounds if necessary and spacing them 2 inches apart. Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres. Bake until the cookies have puffed up and have a smooth bottom and rounded, slightly cracking top, 12 to 14 minutes, rotating the sheets from front to back and top to bottom halfway through. Remove and let cool slightly (the cookies may flatten a bit) on the sheets, then transfer to a wire rack and let cool complet
SALTED BROWN SUGAR AND RYE CHOCOLATE CHIP COOKIES
These bakery-style cookies are a delicious twist on the classic chocolate chip cookie! The combination of rye flour, chocolate and brown sugar makes these cookies truly unique. They're soft and chewy with crunchy edges, perfectly salty-sweet and loaded with just the right amount of chocolate. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, brown sugar and vanilla until light and fluffy, 5-7 minutes. Beat in egg and bourbon, if desired. In another bowl, whisk flours, baking soda and salt; gradually beat into creamed mixture. Stir in chocolate chunks., Shape dough into 1-1-/2-in. balls; place 2 in. apart on parchment-lined baking sheets. Cover and chill at least 2 hours., Preheat oven to 350°. Bake until edges are just set, 8-10 minutes (centers may appear under-baked). Remove from oven; immediately sprinkle cookies with sea salt. Cool on pans 5 minutes. Remove to wire racks to cool completely. Store between pieces of waxed paper in an airtight container., Freeze option: Freeze cookies in freezer containers , separating layers with waxed paper. To use, thaw before serving.
Nutrition Facts : Calories 134 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 88mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 1g protein.
More about "salted chocolate rye and pecan cookies recipes"
SALTED CHOCOLATE-RYE AND PECAN COOKIES - THE …
From washingtonpost.com
3.6/5 (11)Calories 110 per servingServings 48
SALTED CHOCOLATE RYE COOKIES | THE LEMON APRON
From thelemonapron.com
TARTINE BAKERY’S SALTED CHOCOLATE-RYE COOKIES | FOOD GAL
From foodgal.com
SALTED CHOCOLATE-RYE COOKIES RECIPES | TASTING TABLE | RECIPE
From pinterest.com
WHISKEY AND RYE CHOCOLATE CHIP COOKIES RECIPE | BON APPéTIT
From bonappetit.com
SALTED CHOCOLATE-RYE AND PECAN COOKIES | RECIPE | HOLIDAY COOKIE ...
From pinterest.es
SALTY DOUBLE RYE CHOCOLATE CHIP COOKIES • THE BOJON GOURMET
From bojongourmet.com
SALTED RYE-DOUBLE CHOCOLATE PECAN COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALTED CHOCOLATE-RYE AND PECAN COOKIES | RECIPE | SALTED …
From pinterest.co.uk
SALTED CHOCOLATE-RYE AND PECAN COOKIES | RECIPE | SALTED …
From pinterest.com
SALTED CHOCOLATE-RYE AND PECAN COOKIES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SALTED CHOCOLATE-RYE COOKIES RECIPES - TASTINGTABLE.COM
From tastingtable.com
SALTED CHOCOLATE-RYE AND PECAN COOKIES | RECIPE | HOLIDAY COOKIE ...
From pinterest.co.uk
TOP 48 RYE CHOCOLATE CHIP COOKIES RECIPES
From rymill.coolfire25.com
CHOCOLATE BROWN BUTTER PECAN COOKIES - SCIENTIFICALLY SWEET
From scientificallysweet.com
TOP 40 SALTED CHOCOLATE RYE COOKIES RECIPES
From hercules.dixiesewing.com
SALTED CHOCOLATE RYE COOKIES | SAVEUR
From saveur.com
TURTLE COOKIE CUPS RECIPE
From simplyrecipes.com
ESPRESSO RYE PECAN CHOCOLATE CHIP COOKIES | SIMPLE HEALTHY …
From orchidsandsweettea.com
You'll also love