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- 2 1/2 c
- all purpose flour
- 1/2 tsp
- baking soda
- 1/4 tsp
- 1 1/2 c
- dark brown sugar firmly packed
- 1 c
- salted butter
- 2 large
- 2 tsp
- pure vanilla extract
- 1 c
- chopped peacans
- 1 c
- whole peacans
- 8 oz
- 1/4 c
- heavy cream
How to Make Buttersscotch eacan cookies
- 1Preheat oven to 300.
In mediun bowl combine flour,soda,and salt.
Mix well with a wire whisk. set aside.
- 2In large bowl with eletric mixer beat sugar and butter. Mix to form a grainy paste,scrape down the sides of the bowl. Add eggs and vanilla,and beat at medium speed untill soft and lumpy. Add the flour mixture and chopped peacans, mix well at low speed until just combined. DO NOT OVER MIX
- 3Drop dough by rounded tablespoons 2 inches apart onto ungreased cookie sheets. Place one whole peacan in the center of each cookie.
Bake 23-25 minutes or until cookie edges begin to brown lightly. Transfer immediately to cool, flat surface with a spatula.
- 4To prepare the caramel glaze:
Melt the caramels with the heavy cream in a small saucepan over low heat. Stir with a wooden spoon until smooth. remove from heat.
Drizzle cookies with caramel glaze into desired pattern using a spoon or fork.