caramel glaze pecan cookies
(2 ratings)
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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(2 ratings)
method
Bake
Ingredients For caramel glaze pecan cookies
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1/2 cbutter, softened
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1 1/2 cbrown sugar
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1egg
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1 tspvanilla
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1 1/2 cflour
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1 1/2 tspbaking powder
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1/4 tspsalt
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1 1/4 croasted pecans, chopped
- CARAMEL DRIZZLE:
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1/2 cbrown sugar
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1/4 cheavy whipping cream
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1/2 cpowdered sugar
How To Make caramel glaze pecan cookies
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1In 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.
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2Shape 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.
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3In a small saucepan, bring brown sugar and cream to a boil. Remove from heat and whisk in powdered sugar. Immediately drizzle over the cookies.
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4When set, store in an airtight container. Yeild about 3 1/2 dozen.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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