Caramel Glaze Pecan Cookies

Wendy Rusch

By
@snooksk9

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 up on one thing...I threw the pecans into the dough before I realized I was suppose to roll the dough balls IN the pecans (yes I usually read the directions through first, GEEZZZ) needless to say, I was not gonna pick them all out...so opted to roll balls in raw sugar.


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Comments:

Method:

Bake

Ingredients

1/2 c
butter, softened
1 1/2 c
brown sugar
1
egg
1 tsp
vanilla
1 1/2 c
flour
1 1/2 tsp
baking powder
1/4 tsp
salt
1 1/4 c
roasted pecans, chopped

CARAMEL DRIZZLE:

1/2 c
brown sugar
1/4 c
heavy whipping cream
1/2 c
powdered sugar

Directions Step-By-Step

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.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Sugar
Regional Style: American
Other Tag: Quick & Easy