Caramel Pecan Cookies
Crust:
Ingredients for Basic Butter Cookies, recipe follows
Caramel pecan topping:
1 1/2 cups sugar
1 cup heavy cream
3/4 stick (6 tablespoons) unsalted butter, cut into bits
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups pecans (1/2 pound), toasted, cooled, and coarsely chopped (I bought pecans that were already chopped and roasted at Trader Joe’s)
To make the 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 degrees F.
Bake crust until golden brown, about 30 minutes. Cool in pan on a rack 20 minutes. (Leave oven on.)
Basic Butter Cookies:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Whisk together flour, baking powder, and salt in a small bowl.
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined
To 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 keep, layered between sheets of waxed paper or parchment, in an airtight container at room temperature 1 week.
Ooey Gooey Good!! Enjoy…
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I’m sharing the love, there are more recipes at Karla’s too.
That sure sounds yummy! Thanks for sharing it with us!
Jenn
Those look delicious!!!
Oh my! This sounds SOOOOO good! Thank you for sharing all of the wonderful photos as well!
Blessings!
Oh, my so easy and they look so fancy!
Thanks for sharing!
That looks so good, almost like peanut brittle.
MUST.MAKE.THESE.!!! They look fabulous.
Ummmm … okay … there is no way … NO WAY, I repeat! That I can go this Thanksgiving without adding this to my menu! They look and sound absolutely wonderful!!!
Oh, I would love to bite into one of those! I love caramel and pecans together! Thank you for the recipe!
Kelli
Oh my – those cookies! Thanks for the pictures. I am finding so many great recipes -thanks!
Oh my word…these look amazing!!
My hubby would run somebody over trying to get to these, I might just have to try them! 🙂
Thanks for sharing!
Oh my goodness they look so delicious! I must try making these sometime. 🙂
these look amazing! And your photos of them are so pretty too! (that top one looks like out of a magazine!)
THIS will most definitely be made in my house!
Thanks for sharing and joining in on the fun!
Blessings,
K
Ok, I want to try these!!!! mmmmmmmmmmm
Yum!!!!!!!!!!!!!
Thanks for stopping by Samaritan Women… I love making new friends…… Now I need to go cook…… you have inspired me…….
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Yummy and delicious 🙂
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