caramel glaze pecan cookies

(2 ratings)
Recipe by
Wendy Rusch
Cameron, WI

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.

(2 ratings)
method Bake

Ingredients For caramel glaze pecan cookies

  • 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

How To Make caramel glaze pecan cookies

  • 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.

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